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| LEADER |
00888nam a2200265 a 4500 |
| 001 |
UNA01000293344 |
| 005 |
20170301104119.0 |
| 008 |
170224s2015 enka r 000 0 eng d |
| 020 |
|
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|a 9781118504949
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| 040 |
|
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|a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
|
| 082 |
0 |
4 |
|a 641.3
|b N976n
|2 21
|
| 245 |
0 |
0 |
|a Nutraceutical and functional food :
|b processing technology /
|c edited by Joyce Irene Boye.
|
| 260 |
|
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|a Chichester, West Sussex, UK :
|b Wiley Blackwell,
|c c2015.
|
| 300 |
|
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|a x, 382 páginas.
|
| 336 |
|
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|a texto
|2 rdacontent
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| 337 |
|
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|a sin mediación
|2 rdamedia
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| 338 |
|
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|a volumen
|2 rdacarrier
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| 504 |
|
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|a Incluye referencias bibliográficas e índice
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| 650 |
0 |
4 |
|a ALIMENTOS
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| 650 |
0 |
4 |
|a NUTRICION
|
| 650 |
0 |
4 |
|a PRODUCTOS AGROPECUARIOS
|
| 650 |
0 |
4 |
|a CONSUMIDORES
|
| 650 |
0 |
4 |
|a SALUD
|
| 650 |
0 |
4 |
|a TECNOLOGIA DE ALIMENTOS
|
| 700 |
1 |
|
|a Boye, Joyce Irene,
|e editor
|