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00998nam a22002895a 4500 |
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20210617140936.0 |
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941114m||||||||nyua||||r|||||||||||eng|| |
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|a 0824783581
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|a AR-SrUBC
|b eng
|e rcaa2
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| 080 |
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|a 633.1=20 641=20
|2 3a Abr ES
|
| 245 |
1 |
0 |
|a HANDBOOK of cereal science and technology.
|c edited by Klaus J. Lorenz, Karel Kulp.
|
| 260 |
|
|
|a New York :
|b M. Dekker,
|c 1991.
|
| 300 |
|
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|a viii, 882 p. :
|b il., diagrs. ;
|c 26 cm.
|
| 336 |
|
|
|a texto
|2 rdacontent
|
| 337 |
|
|
|a sin mediación
|2 rdamedia
|
| 338 |
|
|
|a volumen
|2 rdacarrier
|
| 490 |
|
0 |
|a Food science and technology
|v 41
|
| 500 |
|
|
|a Bibliografía al final de cada capítulo.
|
| 650 |
|
7 |
|a CEREALES COMO ALIMENTO
|2 lemb2
|9 16937
|
| 650 |
|
7 |
|a COMPOSICION DE LOS ALIMENTOS
|2 lemb2
|9 1227
|
| 700 |
1 |
|
|a Lorenz, Klaus J.
|9 23071
|
| 700 |
1 |
|
|a Kulp, Karel
|9 23072
|
| 942 |
|
|
|2 cdu
|b 1994-11-14
|c BK
|d 011350
|h 633.1=20
|i HANl
|z MI
|6 633120_HANL
|
| 999 |
|
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|c 11235
|d 11235
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