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|a 13-V10
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1 |
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|a Vaclavik, Vickie A
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| 245 |
0 |
2 |
|a Fundamentos de ciencia de los alimentos
|c Vickie A. Vaclavik, con la colaboración de Elizabeth W. Christian; traducido por Isabel Jaime Moreno.
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| 260 |
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|a Zaragoza, España :
|b Acribia,
|c 2002.
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| 300 |
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|a xxi, 485 p. :
|b il., gráficos ;
|c 24 cm.
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| 500 |
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|a Incluye índice.
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| 500 |
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|a Título original: Essentials of Food Science.-- New York : Kluwer Academic/Plenum Publisher, 1998.
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| 650 |
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7 |
|a Tecnología de alimentos
|2 Spines
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| 650 |
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7 |
|a Alimentos
|2 Spines
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| 650 |
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7 |
|a Análisis de alimentos
|2 Spines
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| 650 |
|
7 |
|a Envasado de alimentos
|2 Spines
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| 650 |
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7 |
|a Higiene de los alimentos
|2 Spines
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| 650 |
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7 |
|a Nutrición
|2 Spines
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| 700 |
1 |
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|a Christian, Elizabeth W
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|a Jaime Moreno, Isabel
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