An Introduction to the Physical Chemistry of Food /
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| Autor principal: | |
|---|---|
| Format: | Llibre |
| Idioma: | anglès |
| Publicat: |
New York:
Springer,
c2014
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| Matèries: | |
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| 005 | 20260406041359.0 | ||
| 008 | 260406b |||||||| |||| 00| 0 eng d | ||
| 020 | |a 978493907618 | ||
| 040 | |a BD-SaJUCL |c BD-SaJUCL |d BD-SaJUCL | ||
| 082 | |a 664.07 |b C855i | ||
| 100 | |a Coupland, John N. |9 51378 | ||
| 245 | |a An Introduction to the Physical Chemistry of Food / |c John N. Coupland, | ||
| 260 | |a New York: |b Springer, |c c2014 | ||
| 300 | |a xiii, 82p. : |b ills. ; |c 21cm. | ||
| 504 | |a Includes Bibliographical References and Index. | ||
| 650 | |a Food - Analysis |9 51379 | ||
| 650 | |a Chemistry, Physical and Theoritical. |9 51380 | ||
| 942 | |2 ddc |c BK |n 1 | ||
| 999 | |c 79320 |d 79314 | ||