Food chemistry / editado por Owen R. Fennema
Material type:
TextSeries: Publication details: New York : Marcel Dekker, c1996Edition: 3a edDescription: xii, 1069 p. : il. ; 26 cmISBN: - 0824796918
- TX545 F6861 1996
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Notes | Date due | Barcode | Item holds | |
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX545 F6861 1996 (Browse shelf(Opens below)) | 1 | No para préstamo | Gastronomia | 014725 |
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| TX545 B3513 Food chemistry / | TX 545 F335 2007 Fennema's food chemistry / | TX 545 F335 A187 2010 Fennema química de los alimentos / | TX545 F6861 1996 Food chemistry / | TX 545 L6792 Léxico científico gastronómico : las claves para entender la cocina de hoy / | TX 545 M1452 On food and cooking : the science and lore of the kitchen / | TX 545 P47 2003 La química en el arte de cocinar : química descriptiva culinaria / |
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"For many years, an acute need has existed for a food chemistry textbook that is suitable for food science students with backgrounds in organic chemistry and biochemistry. This book is designed primarily to fill the aforementioned need, and secondarily, to serve as a reference source for persons involved in food research, food product development, quality assurance, food processing, and in other activities related to the food industry." -- Pref.
Compra 071205 1200.00
