|
|
|
|
| LEADER |
01808nam a22003135i 4500 |
| 001 |
000282574 |
| 005 |
20211101141515.0 |
| 007 |
cr nn 008mamaa |
| 008 |
100301s2008 xxu| s |||| 0|eng d |
| 020 |
|
|
|a 9780387699400
|
| 024 |
7 |
|
|a 10.1007/978-0-387-69940-0
|2 doi
|
| 040 |
|
|
|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 100 |
1 |
|
|a Vaclavik, Vickie A.
|e author.
|
| 245 |
1 |
0 |
|a Essentials of Food Science /
|c by Vickie A. Vaclavik, Elizabeth W. Christian.
|
| 250 |
|
|
|a 3rd ed. 2008.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2008.
|
| 300 |
|
|
|a XVIII, 572 p. 110 illus. :
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Food Science Text Series,
|
| 505 |
0 |
|
|a to Food Components -- Evaluation of Food Quality -- Water -- Carbohydrates -- Carbohydrates in Food: An Introduction -- Starches in Food -- Pectins and Gums -- Grains: Cereal, Flour, Rice, and Pasta -- Vegetables and Fruits -- Proteins -- Proteins in Food: An Introduction -- Meat, Poultry, Fish, and Dried Beans -- Eggs and Egg Products -- Milk and Milk Products -- Fats -- Fat and Oil Products -- Food Emulsions and Foams -- Sugars -- Sugars, Sweeteners, and Confections -- Baked Products -- Baked Products: Batters and Dough -- Aspects of Food Production -- Food Safety -- Food Preservation and Processing -- Food Additives -- Packaging of Food Products -- Government Regulation of the Food Supply -- Government Regulation of the Food Supply and Labeling.
|
| 650 |
|
0 |
|a Food—Biotechnology.
|
| 650 |
|
0 |
|a Nutrition .
|
| 650 |
1 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Nutrition.
|
| 700 |
1 |
|
|a Christian, Elizabeth W.
|e author.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|