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060230s2004 xxu||||| |||| 00| 0 eng d |
| 020 |
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|a 9781420039436
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| 100 |
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|9 20297
|a McClements, David Julian
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| 245 |
0 |
0 |
|a Food emulsions
|b principles, practices, and techniques
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| 250 |
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|a 2nd. ed.
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| 260 |
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|a Boca Raton
|b CRC
|c 2004
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| 300 |
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|a 603 p.
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| 490 |
0 |
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|a Contemporary Food Science
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| 500 |
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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| 650 |
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0 |
|a ALIMENTOS
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|a TECNICAS ANALITICAS
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| 650 |
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|a PROPIEDADES FISICOQUIMICAS
|9 232
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| 650 |
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|a COLOIDES
|9 230
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| 856 |
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|i En internet: http://dx.doi.org/10.1201/9781420039436
|u http://dx.doi.org/10.1201/9781420039436
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|a 978-1-4200-3943-6
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|a Food emulsions
|s principles, practices, and techniques
|t Food emulsions
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| 928 |
|
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|a McClements
|b David Julian
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| 936 |
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|t Contemporary Food Science
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| 944 |
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|a 2nd. ed.
|
| 945 |
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|a 2004
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| 948 |
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|a US
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| 950 |
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|a en
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| 959 |
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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|a ALIMENTOS
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| 965 |
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|a EMULSION
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| 965 |
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|a TECNICAS ANALITICAS
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| 965 |
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|a PROPIEDADES FISICOQUIMICAS
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| 965 |
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|a COLOIDES
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| 976 |
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|a AAG
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|a AGROVOC
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|a http://dx.doi.org/10.1201/9781420039436
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|a Contemporary Food Science
|9 64889
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