| LEADER |
01440nam a2200349 a 4500 |
| 001 |
ELB178767 |
| 003 |
FINmELB |
| 005 |
20200520144314.0 |
| 006 |
m o d | |
| 007 |
cr cn||||||||| |
| 008 |
150303s2013 enka sb 001 0 eng d |
| 020 |
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|z 9780470672907
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| 020 |
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|a 9781118597675 (electronic bk.)
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| 035 |
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|a (OCoLC)841039597
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| 040 |
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|a FINmELB
|c FINmELB
|d FINmELB
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| 050 |
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4 |
|a TX545
|b .F56 2013
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| 082 |
0 |
4 |
|a 664/.07
|2 23
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| 245 |
0 |
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|a Formulation engineering of foods
|h [electronic resource] /
|c edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.
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| 260 |
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|a Chichester, West Sussex, U.K. :
|b Wiley-Blackwell,
|c c2013.
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| 300 |
|
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|a 1 online resource (viii, 320 p.) :
|b ill. (some col.), graphs.
|
| 504 |
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|a Includes bibliographical references at the end of each chapters and index.
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| 588 |
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|a Description based on metadata supplied by the publisher and other sources.
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| 590 |
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|a Electronic reproduction. Santa Fe, Arg.: elibro, 2022. Available via World Wide Web. Access may be limited to eLibro affiliated libraries.
|
| 650 |
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0 |
|a Food
|x Composition.
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| 650 |
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0 |
|a Food
|x Sensory evaluation.
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| 655 |
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4 |
|a Electronic books.
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| 700 |
1 |
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|a Norton, Jennifer E.
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| 700 |
1 |
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|a Fryer, P. J.
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| 700 |
1 |
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|a Norton, Ian T.
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| 797 |
2 |
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|a elibro, Corp.
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| 856 |
4 |
0 |
|u https://recursos.uloyola.es/login?url=https://accedys.uloyola.es:8443/accedix0/sitios/ebook.php?id=178767
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| 950 |
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|a eLibro English
|