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131122e2002 cn ilusgr 00| 0 spa d |
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|a 1841272248
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|a 0849397839
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| 037 |
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|b CRC Press LLC 2000 Corporate Blvd. N. W. Boca Raton, FL 3343I. USA
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| 040 |
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|a Sistema Bibliotecario Universidad de El Salvador
|b spa
|e rda
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| 041 |
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|a spa
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| 082 |
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|2 20
|a 664.21
|b F686
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| 245 |
1 |
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|a Food flavour technology /
|c edited by Andrew J. Taylor; contributors: Daniel Benczédi, y otros nueve
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| 264 |
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|a Canada :
|b CRC Press,
|c 2002
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| 300 |
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|a xiv, 302 páginas :
|c 24 cm
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| 336 |
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|2 rdacontent
|a texto
|b txt
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| 337 |
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|2 rdamedia
|a no mediado
|b n
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| 338 |
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|2 rdacarrier
|a volumen
|b nc
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| 490 |
1 |
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|a Sheffie Food Technology
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| 500 |
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|a Incluye Índice
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| 504 |
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|a Incluye bibliografía en cadacapítulo
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| 505 |
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|a Creating and formulating flovours.--The basic chemistry and conditions underpinning reactio flavour production.--Biotechnologycal flavour generation.--Plant-derived natural sources of flavour.--Flavour encapsulation using polymer-based delivery systems.--Delivery of flavours from matrices.--Modelling flavour reléase.--Instrumental methods of analysis.--Sensory methods of flavour analysis.--Flavour legislation
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| 521 |
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|a Audiencia general
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| 650 |
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7 |
|2 armarc
|a Esencias saborizantes
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| 700 |
1 |
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|a Taylor, Andrew J.
|e editor
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| 942 |
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|2 ddc
|c BK
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| 999 |
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|c 34619
|d 34619
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| 952 |
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|0 0
|1 0
|2 ddc
|4 0
|6 664_521000000000000_F686
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|8 CG
|9 49931
|a 16
|b 16
|c CG
|d 2007-10-19
|e SBUES
|g 217.25
|l 3
|o 664.521 F686
|p 16004232
|r 2016-04-18
|s 2016-04-18
|t 1
|w 2013-11-22
|y BK
|