| 000 | 01337 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20240809125852.0 | ||
| 008 | 130129s mx r 000 spa d | ||
| 020 | _a978-1-4419-4031-5 | ||
| 035 | _a14246 | ||
| 040 |
_aUniagraria _bspa _erda |
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| 082 | 0 | 4 | _a664.8 / L691f |
| 100 | 1 | _aLozano, Jorge E. | |
| 245 | 1 | 0 |
_aFruit manufacturing _bScientific basis, engineering properties and deteriorative reactions of tehcnological importance |
| 264 |
_aNew York _bSpringer _c2006 |
||
| 300 | _a230 páginas | ||
| 336 |
_atexto _btxt _2rdacontent |
||
| 337 |
_ano mediado _bn _2rdamedia |
||
| 338 |
_avolumen _bnc _2rdacarrier |
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| 505 | 0 | _aOverview of the fruit processing industry, cap.1 Processing of fruits: Ambient and low temperature processing, cap.2 Processing of fruits: Elevated temperatures, nonthermal and miscellaneous processing, cap.3 Thermodynamical, thermophysical and rheological properties of fruits and fruit products, cap.4 Color, turbidity and other sensorial and structural properties of fruits and fruit products, cap.5 Chemical composition of fruits and its technological importance, cap.6 Fruit products, deterioration by browning, cap.7 inhibition and control of browning, cap.8 | |
| 598 | _a10 | ||
| 650 | 4 |
_aFrutas _vIndustria |
|
| 650 | 4 |
_aFrutas _vPropiedades |
|
| 650 | 4 | _aTecnologia de los alimentos | |
| 999 |
_c30514 _d30514 |
||