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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000091526 |
| 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 |
0 |
|a TP370
|b .H36 2016
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| 090 |
0 |
0 |
|a TP370
|b .H36 2016
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| 245 |
0 |
0 |
|a Handbook of food science and technology 3
|c edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck
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| 264 |
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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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| 650 |
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0 |
|a Food industry and trade
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| 650 |
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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
|