Trends in Food Engineering Food Preservation Technology series
Guardado en:
| Formato: | Libro |
|---|---|
| Lenguaje: | español |
| Publicado: |
Pennylvania, U.S.A :
Technomic,
2000.
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| Materias: | |
| Etiquetas: |
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MARC
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| 245 | 1 | 0 | |a Trends in Food Engineering : |b Food Preservation Technology series / |c editor Jorge E. Lozano [y otros cuatro]. |
| 264 | 1 | |a Pennylvania, U.S.A : |b Technomic, |c 2000. | |
| 300 | |a 347 páginas : |b ilustraciones ; |c 24 centímetros | ||
| 336 | |a text |2 rdacontent | ||
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| 505 | 0 | |a Structure Property Relationshisps in Foods -- Phiysical and Microctural Properties of Frozen Gelatinized Starch Suspensions -- Correlation between Physico-Chemical and Sensory -- Psychophysical Methods Applied to the Investigation -- Sensory and Instrumental Meusures of Viscosity -- Food Composites -- Thermal Properties and State Diagrams of Fruits and Vegetables by DSC -- A Thermorheological Model -- Advences in Food Processing -- Engineering Trends -- Evalution Of Freezing and Thawing -- Minimal Processing of Fruits and Vegetebles -- A review of Nonthermal Technologies -- Gelation of Soybean Proteins at Acidic PH. | |
| 650 | 0 | 4 | |a Trends in Food Engineering |
| 650 | 0 | 4 | |a Food |x Preservation |
| 910 | |b tqv |c jfb |d 20180405 | ||
| 942 | |2 Dewey Decimal Classification |c Libro | ||
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| 952 | |0 No retirado |1 No perdido |2 Dewey Decimal Classification |4 No dañado |7 Disponible para préstamo |8 Colección General |a Biblioteca Juliaca |b Biblioteca Juliaca |c Sala principal |d 2018-05-04 |e COMPRA |i 3 |l 0 |o 664 L91 2000 |p FJ10745 |r 2018-06-19 00:00:00 |t 1 |y Libro | ||