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01090nam a2200313uu 4500 |
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000106092 |
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20110602114550.0 |
| 008 |
110429s2011 xxu ||||| eng |
| 020 |
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|a 9781439806821
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| 035 |
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|a 9293045
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|a Sistema de Bibliotecas de la Universidad de Costa Rica
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| 041 |
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|a eng
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| 082 |
0 |
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|a 664.3
|b F948f2
|2 22
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| 100 |
1 |
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|a Boskou, Dimitrios
|e Editor/a
|4 edt
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| 245 |
1 |
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|a Frying of food :
|b oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures /
|c edited by Dimitrios Boskou, Ibrahim Elmadfa
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| 250 |
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|a 2. edition
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| 260 |
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|a Boca Raton :
|b CRC Press,
|c c2011.
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| 300 |
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|a x, 318 páginas :
|b ilustraciones
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| 490 |
0 |
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|a Food Science and Technology
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| 650 |
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|a ACEITES Y GRASAS COMESTIBLES
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| 650 |
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|x EFECTO DE LA TEMPERATURA
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| 650 |
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|x ANALISIS
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| 650 |
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|a FREIR
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| 700 |
1 |
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|a Elmadfa, Ibrahim
|e Editor/a
|4 edt
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| 900 |
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|a 2011 may
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| 912 |
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|a 02-JUN-2011 - BERMUDEZ RUIZ, AURORA
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| 917 |
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|a 29-APR-2011 - JEREZ BRENES, SILVIA ELENA
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| 949 |
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|a ABR -ACC
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| 916 |
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|a Centro Catalográfico
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