| 000 | 00747nam a2200253Ia 4500 | ||
|---|---|---|---|
| 005 | 20241216011535.0 | ||
| 008 | 190603s9999||||xx |||||||||||||| ||und|| | ||
| 020 | _a978-1-4665-1175-0 | ||
| 082 |
_a664.07 _bR67 |
||
| 100 | _aRITZOULIS, CHRISTOS | ||
| 245 | 0 | _aINTRODUCTION TO THE PHYSICAL CHEMISTRY OF FOODS | |
| 250 | _a1 | ||
| 260 |
_aU.S.A. _bCRC PRESS _c2013 |
||
| 300 |
_a210 pag. _c24 cm. |
||
| 341 | _h509 | ||
| 440 | _aMEDICINA | ||
| 490 |
_v0 _a0 |
||
| 505 | _aTHE PHYSICAL BASIS OF CHEMISTRY, CHEMICAL THERMODYNAMICS, THE THERMODYNAMICS OF SOLUTION, SURFACE ACTIVITY, EMULSIONS AND FOAMS | ||
| 541 |
_aC _oSoles |
||
| 541 | _d18-May-19 | ||
| 650 | _aCIENCIAS APLICADAS | ||
| 856 | _zDisponible en Pucayacu | ||
| 942 | _cLIBRO | ||
| 999 |
_c44650 _d44650 |
||