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00000cam a2200000 7i4500 |
| 001 |
0000091526 |
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20200728093000.0 |
| 008 |
170530s2016 nju eng |
| 020 |
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|a 9781848219342
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TP370
|b .H36 2016
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| 090 |
0 |
0 |
|a TP370
|b .H36 2016
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| 245 |
0 |
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|a Handbook of food science and technology 3
|c edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck
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| 264 |
|
1 |
|a Hoboken, New Jersey :
|b Wiley and Sons Inc
|c c2016
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| 300 |
|
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|a xiv, 421 pages :
|b illustration ;
|c 25 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
|
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|a volume
|2 rdacarrier
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| 490 |
1 |
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|a Food science and technology series
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| 504 |
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|a Includes bibliographical references (p. [403]-415) and index
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| 505 |
0 |
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|a 1. From Milk to Dairy Products -- 2. From Muscle to Meat and Meat Products -- 3. From Eggs to Egg Products -- 4. From Wheat to Bread and Pasta -- 5. From Barley to Beer -- 6. From Fruit to Fruit Juice and Fermented Products -- 7. From Grape to Wine -- 8. From Fruit and Vegetables to Fresh-Cut Products -- 9. Functional Properties of Ingredients
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| 650 |
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0 |
|a Food industry and trade
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| 650 |
|
0 |
|a Food industry and trade
|x Technological innovations
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| 650 |
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0 |
|a Food
|x Analysis
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| 700 |
1 |
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|a Brule, Gerard ,
|e editor
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| 700 |
1 |
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|a Croguennec, Thomas ,
|e editor
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| 700 |
1 |
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|a Jeantet, Romain ,
|e editor
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| 999 |
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|a 1000170155
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|