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060510s1995 enka fr||||| |0 0|eng d |
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|a 0751402400
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080 |
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|a 663:664
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100 |
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|a Beckett, S. T.
|e ed.
|9 264579
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245 |
1 |
0 |
|a Physico-Chemical aspects of food processing /
|c edited by S. T. Beckett.
|
260 |
|
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|a London :
|b Blackie Academic and Professional,
|c 1995.
|
300 |
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|a xvii, 465 p. :
|b figuras
|
520 |
2 |
|
|a Vapour pressure and water activity - The glass transition, its nature and significance in food processing - Emulsions - Non-enzymatic browning of foods - Rheology in food processing - Thickeners, gels and gelling - Fat eutectics and crystallisation - Surface effects including interfacial tension, wettability, contact angles and dispersibility - Fermentation - Change in cell structure - Dairy products - Cereal processing: The baking of bread, cakes and pastries, and pasta production - Freezing and cooking of meat and fish - Fruits and vegetables - Preserves and jellies - Sugar confectionery - Chocolate confectionery - Breakfast cereals and snackfoods - Sauces, pickles and condiments - Beer and cider - Multi-component foods.
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599 |
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|a Ubic.:663:664 BEC Ej.1 PRESQ1534 Ubic.:663:664 BEC Ej.2 PRES
|
650 |
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4 |
|a INGENIERIA DE LOS ALIMENTOS
|9 264662
|
650 |
|
4 |
|a INDUSTRIA ALIMENTARIA
|9 262722
|
650 |
|
4 |
|a TECNOLOGIA DE LOS ALIMENTOS
|9 263296
|
650 |
|
4 |
|a ALIMENTOS
|9 262721
|
942 |
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|c LIB
|6 _
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|a 12918
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|a Registro convertido en forma automatizada
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990 |
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|a SV
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