| 000 | 00962nam a2200289 u 4500 | ||
|---|---|---|---|
| 001 | 10009905 | ||
| 003 | upatras | ||
| 005 | 20240123063253.0 | ||
| 008 | 881025s1992 us eng | ||
| 020 | _a0824786939 | ||
| 040 |
_aGR-PaULI _cGR-PaULI |
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| 041 | 0 | _aeng | |
| 082 | 0 | 4 | _a664 |
| 245 | 1 | 0 |
_aPhysical chemistry of foods _cedited by Henry G. Schwartzberg, Richard W. Hartel |
| 260 |
_aNew York _bMarcel Dekker _c1992 |
||
| 300 |
_axii, 747 p. _bfig. _c23 cm |
||
| 490 | 0 | _aIft Basic Symposium series | |
| 505 | 1 | _aIncludes references, index | |
| 650 | 0 |
_aΤεχνολογία τροφίμων. _920775 |
|
| 650 | 4 |
_aΧημεία τροφίμων _95251 |
|
| 650 | 4 |
_91053 _aΦυσικοχημεία |
|
| 700 | 1 |
_aHartel, Richard W. _9125525 |
|
| 700 | 1 |
_aSchwartzberg, Henry G. _9125526 |
|
| 760 | 1 | _aIFT basic symposium series | |
| 942 |
_2ddc _cBK15 |
||
| 999 |
_c90884 _d90884 |
||