|
|
|
|
| LEADER |
00746nam a2200205 u 4500 |
| 001 |
000277307 |
| 005 |
20110720143301.0 |
| 008 |
s1971 s1971 ||||| eng |
| 035 |
|
|
|a 116329
|
| 040 |
|
|
|a Sistema de Bibliotecas de Universidad de Costa Rica
|
| 041 |
0 |
|
|a eng
|
| 082 |
0 |
|
|a 665.2
|b E92f
|2 00
|
| 100 |
1 |
|
|a Evans, G. G.
|e Autor/a
|4 aut
|
| 245 |
1 |
0 |
|a Factors affecting emulsification of fat in comminuted meat systems /
|c G.G. Evans. --
|
| 260 |
|
|
|a Leatherhead, Surrey :
|b British Food Manufacturing Industries Research Association,
|c 1971.
|
| 300 |
|
|
|a 21 páginas ;
|c 21 cm.--
|
| 490 |
0 |
|
|a Scientific and technical survey ;
|v no. 71)
|
| 650 |
|
|
|a ACEITES Y GRASAS COMESTIBLES
|x EMULSIONES
|
| 949 |
|
|
|a LA. b SR.
|
| 916 |
|
|
|a Registros del LS-2000
|