Formulation engineering of foods

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Detalles Bibliográficos
Outros autores:	Norton, Jennifer E., Fryer, P. J., Norton, Ian T.
Formato:	Electrónico eBook
Idioma:	inglés
Publicado:	Chichester, West Sussex, U.K. : Wiley-Blackwell, c2013.
Materias:	Food > Composition. Food > Sensory evaluation. Electronic books.
Acceso en liña:	https://biblioteca.ues.edu.sv/acceso/elibro/?url=https%3A%2F%2Felibro.net%2Fereader%2Fbiblioues/178767 Ver en el OPAC
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MARC


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020			\|z 9780470672907
020			\|a 9781118597675 (electronic bk.)
035			\|a (OCoLC)841039597
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245	0	0	\|a Formulation engineering of foods \|h [electronic resource] / \|c edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.
260			\|a Chichester, West Sussex, U.K. : \|b Wiley-Blackwell, \|c c2013.
300			\|a 1 online resource (viii, 320 p.) : \|b ill. (some col.), graphs.
504			\|a Includes bibliographical references at the end of each chapters and index.
588			\|a Description based on metadata supplied by the publisher and other sources.
590			\|a Electronic reproduction. Santa Fe, Arg.: elibro, 2022. Available via World Wide Web. Access may be limited to eLibro affiliated libraries.
650		0	\|a Food \|x Composition.
650		0	\|a Food \|x Sensory evaluation.
655		4	\|a Electronic books.
700	1		\|a Norton, Jennifer E.
700	1		\|a Fryer, P. J.
700	1		\|a Norton, Ian T.
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856	4	0	\|u https://biblioteca.ues.edu.sv/acceso/elibro/?url=https%3A%2F%2Felibro.net%2Fereader%2Fbiblioues/178767
950			\|a eLibro English