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LEADER |
00791Cab#a22002294a#4500 |
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INGC-PRO-00228 |
003 |
AR-LpUFI |
005 |
20220927103239.0 |
008 |
200710s2007 xx || |||t| 0 ||eng d |
040 |
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|a AR-LpUFI
|b spa
|
110 |
2 |
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|a Procesamiento de Alimentos
|g PROAL.
|9 314452
|
245 |
0 |
0 |
|a Effects of locusts bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure.
|
700 |
1 |
|
|a Fernández, P.P.
|9 314460
|
700 |
1 |
|
|a Martino, Miriam N.
|9 314450
|
700 |
1 |
|
|a Zaritzky, Noemí E.
|9 265567
|
700 |
1 |
|
|a Guigno, B.
|9 314461
|
700 |
1 |
|
|a Sanz, P.D.
|9 314462
|
773 |
0 |
|
|t Food hydrocolloids
|g Vol.21, no.4, june 2007, pp.507-515
|x 0268005X
|
856 |
4 |
|
|u http://dx.doi.org/10.1016/j.foodhyd.2006.05.010
|
942 |
|
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|c AJO
|6 _
|
990 |
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|a GBY
|
999 |
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|c 26584
|d 26584
|