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20241016080843.0 |
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041027s2002 xxw ||||| eng |
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|a 0121190625
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|a 8025453
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|a Sistema de Bibliotecas de Universidad de Costa Rica
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| 082 |
0 |
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|a 664.07
|b B775f2
|2 21
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| 100 |
1 |
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|a Bourne, Malcolm C.
|e Autor/a
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| 245 |
1 |
0 |
|a Food texture and viscosity :
|b concept and measurement /
|c Malcolm C. Bourne.
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| 250 |
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|a 2nd. edition
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| 260 |
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|a San Diego :
|b Academic Press,
|c 2002.
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| 300 |
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|a xvii, 427 páginas :
|b ilustraciones (algunas a color).
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| 490 |
0 |
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|a Food Science and Technology. International series
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| 650 |
0 |
7 |
|a ALIMENTOS
|x ANALISIS
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| 650 |
0 |
7 |
|a TECNOLOGIA DE ALIMENTOS
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| 912 |
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|a 02-NOV-2004 - BENAVIDES TRIGUEROS, MARIA CLOTILDE
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| 917 |
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|a 27-OCT-2004 - MURILLO HERNANDEZ, XINIA
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| 949 |
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|a CB -MEG
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| 916 |
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|a Centro Catalográfico
|