Essentials of Food Science.
Guardat en:
| Autors principals: | , , |
|---|---|
| Format: | Desconegut |
| Publicat: |
Cham, Switzerland:
Springer,
2021.
|
| Edició: | Fifth edition. |
| Col·lecció: | Food Science Text Series.
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| Matèries: | |
| Etiquetes: |
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MARC
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| 008 | 230922t2021 ||||| |||| 00| 0 eng d | ||
| 999 | |c 441608 |d 441606 | ||
| 020 | |a 9783030468132 | ||
| 040 | |c Pontificia Universidad Católica de Valparaíso | ||
| 082 | 7 | |a 664 VAC 2021 |2 22 | |
| 100 | |a Vaclavik, Vickie A |9 589302 |e author | ||
| 245 | |a Essentials of Food Science. | ||
| 250 | |a Fifth edition. | ||
| 260 | |a Cham, Switzerland: |b Springer, |c 2021. | ||
| 300 | |a 481 páginas : |b ilustraciones. | ||
| 490 | |a Food Science Text Series. | ||
| 583 | |k GC |c 20230922 | ||
| 650 | 0 | |a Tecnología de los alimentos |9 858381 | |
| 650 | 0 | |a Biotecnología alimentaria |9 461858 | |
| 650 | 0 | |a Alimentos transgénicos |9 471288 | |
| 700 | |a Christian, Elizabeth A |9 589303 |e author | ||
| 700 | |a Campbell, Tad |e author |9 884721 | ||
| 942 | |2 ddc |c BK | ||
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