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|a 0-444-42015-8
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| 040 |
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|a Sistema de Bibliotecas de la Universidad de Panamá
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| 041 |
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|a spa
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| 082 |
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|a 664
|b B17 CRU.Co.
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| 100 |
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|a Baker, Robert C.
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| 245 |
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|a Fundamentals of new food product development /
|c Robert C Baker, Patricia Wong Hahn, Kelly R. Robbins
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| 250 |
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|a 2a. ed.
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| 260 |
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|a The Netherlands :
|b Elsevier Science,
|c c1994
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| 300 |
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|a xiv, 287 p. :
|b ilus. ;
|c 24 cm.
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| 490 |
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|a Developments in Food Science, No. 16
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| 650 |
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|a ALIMENTOS
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| 852 |
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|a SIBIUP
|b CRU - Coclé
|t e.1
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| 942 |
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|2 ddc
|c BK
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| 999 |
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|c 174495
|d 174495
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| 952 |
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|c 10
|d 2011-09-14
|o 664 B17 CRU.Co.
|p GBT11015619
|r 2011-09-14
|t e.1
|w 2011-09-14
|y BK
|