| 000 | 00897nam a2200193 a 4500 | ||
|---|---|---|---|
| 001 | 56031 | ||
| 005 | 20180714051611.0 | ||
| 008 | 140415s2009 xxu 000 0 eng d | ||
| 020 | _a0824793552 | ||
| 041 | _aeng | ||
| 082 |
_a664 _bWAL |
||
| 100 | 1 | _aWALSTRA, PIETER | |
| 245 | 1 | 0 | _aPHYSICAL CHEMISTRY OF FOODS |
| 250 | _a1a ed. | ||
| 260 |
_aESTADOS UNIDOS DE AMERICA : _bCRC PRESS, INC., _c2009, 2003 |
||
| 300 |
_a300 _c15.3 x 4.2 x 23.5 |
||
| 520 | _aEXPLORING THE STRUCTURE AND PHYSICAL AND CHEMICAL PROPERTIES OF SOLUTIONS, DISPERSIONS, SOFT SOLIDS, FATS, AND CELLULAR SYSTEMS, THIS TEXT DESCRIBES THE PHYSICOCHEMICAL PRINCIPLES ESSENNTIAL TO TYHE COMPREHENSION AND PREDICTION OF REACTIONS AND CONVERSIONS THAT OCCUR DURING THE MANUFACTURE, HANDLING, AND STORAGE OF FOODS | ||
| 650 | 1 | 4 |
_aALIMENTOS _xFISICOQUIMICA _xTECNOLOGIA DE ALIMENTOS _xALIMENTOS _xINDUSTRIA _xCOMERCIO |
| 999 |
_c56031 _d56031 |
||