Fundamentos de tecnología de los alimentos
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| Other Authors: | |
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| Format: | Book |
| Language: | Spanish |
| Published: |
Zaragoza, España :
Acribia,
2001.
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| Subjects: | |
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| 245 | 0 | 2 | |a Fundamentos de tecnología de los alimentos |c Horst-Dieter Tscheuschner, editor. |
| 260 | |a Zaragoza, España : |b Acribia, |c 2001. | ||
| 300 | |a xvii, 746 p. : |b il., gráficos ; |c 24 cm. | ||
| 500 | |a Incluye índice. | ||
| 504 | |a Bibliografía: p. 713-732. | ||
| 594 | |a INGENIERIA EN ALIMENTOS | ||
| 595 | |a PRESERVACION DE ALIMENTOS |d 2022 | ||
| 650 | 7 | |a Tecnología de alimentos |2 Spines | |
| 650 | 7 | |a Alimentos |2 Spines | |
| 650 | 7 | |a Materias primas |2 Spines | |
| 650 | 7 | |a Elaboración de alimentos |2 Spines | |
| 650 | 7 | |a Procesos industriales |2 Spines | |
| 650 | 7 | |a Congelación |2 Spines | |
| 650 | 7 | |a Alimentos congelados |2 Spines | |
| 650 | 7 | |a Refrigeración |2 Spines | |
| 650 | 7 | |a Reología |2 Spines | |
| 700 | 1 | |a Tscheuschner, Horst-Dieter |e ed |4 edt | |
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