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  • ISBN: 9780387754307
  • Physical Description: electronic
    electronic resource
    access
    remote
    online resource.
  • Publisher: New York, NY : Springer New York, 2008.
Subject: Chemistry
Food science
Chemistry
Food Science
Chemistry/Food Science, general
LDR 01607nam a22004215i 4500
00110532
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007cr nn 008mamaa
008100301s2008 xxu| s |||| 0|eng d
020 . ‡a9780387754307 ‡9978-0-387-75430-7
0247 . ‡a10.1007/978-0-387-75430-7 ‡2doi
035 . ‡a(DE-He213)978-0-387-75430-7
050 4. ‡aTP248.65.F66
072 7. ‡aTDCT ‡2bicssc
072 7. ‡aTEC012000 ‡2bisacsh
1001 . ‡aGutiérrez-López, Gustavo F. ‡eeditor.
24510. ‡aFood Engineering: Integrated Approaches ‡h[electronic resource] / ‡cedited by Gustavo F. Gutiérrez-López, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes, Efrén Parada-Arias.
264 1. ‡aNew York, NY : ‡bSpringer New York, ‡c2008.
300 . ‡bonline resource.
336 . ‡atext ‡btxt ‡2rdacontent
337 . ‡acomputer ‡bc ‡2rdamedia
338 . ‡aonline resource ‡bcr ‡2rdacarrier
347 . ‡atext file ‡bPDF ‡2rda
4901 . ‡aFood Engineering series, ‡x1571-0297
650 0. ‡aChemistry.
650 0. ‡aFood science.
65014. ‡aChemistry.
65024. ‡aFood Science.
65024. ‡aChemistry/Food Science, general.
7001 . ‡aBarbosa-Cánovas, Gustavo V. ‡eeditor.
7001 . ‡aWelti-Chanes, Jorge. ‡eeditor.
7001 . ‡aParada-Arias, Efrén. ‡eeditor.
7102 . ‡aSpringerLink (Online service)
7730 . ‡tSpringer eBooks
77608. ‡iPrinted edition: ‡z9780387754291
830 0. ‡aFood Engineering series, ‡x1571-0297
85640. ‡uhttp://biblioteca.ipicyt.edu.mx:2048/login?url=http://dx.doi.org/10.1007/978-0-387-75430-7 ‡yTexto completo ‡9CONS
950 . ‡aChemistry and Materials Science (Springer-11644)
901 . ‡a10532 ‡b ‡c10532 ‡tbiblio ‡sSystem Local
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