| Record ID | marc_records_scriblio_net/part23.dat:95040187:1208 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part23.dat:95040187:1208?format=raw |
LEADER: 01208pam 2200277 a 4500
001 93001321
003 DLC
005 19950303131449.7
008 930325s1994 enka b 101 0 eng
010 $a 93001321
020 $a1858610370
040 $aDLC$cDLC$dDLC
050 00 $aTX553.W3$bW367 1994
082 00 $a664$220
245 00 $aWater in foods :$bfundamental aspects and their significance in relation to processing of foods /$cedited by Pedro Fito, Antonio Mulet, and Brian McKenna.
260 $aLondon ;$aNew York :$bElsevier Applied Science,$c1994.
300 $aix, 541 p. :$bill. ;$c25 cm.
500 $a"Reprinted from Journal of Food Engineering, vol. 21, nos. 1-4."
500 $a"Proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-5), Peniscola, Spain, November 1992"--P. preceding t.p.
504 $aIncludes bibliographical references and index.
650 0 $aFood$xWater activity$xCongresses.
650 0 $aFood industry and trade$xCongresses.
700 20 $aFito Maupoei, Pedro.
700 10 $aMulet, Antonio.
700 10 $aMcKenna, B. M.
711 20 $aInternational Symposium on the Properties of Water in Foods$n(5th :$d1992 :$cPeñíscola, Spain)