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| 020 |
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|a 0824783638
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| 080 |
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|a 663:664
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| 100 |
1 |
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|a Schwartzberg, Henry G.
|e ed.
|9 264585
|
| 245 |
1 |
0 |
|a Biotechnology and food process engineering /
|c edited by Henry G. Schwartzberg, M. A. Rao.
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| 260 |
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|a New York :
|b Marcel Dekker,
|c 1990.
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| 300 |
|
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|a 493 p.il.
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| 490 |
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|a IFT Basic Symposium Series
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| 520 |
2 |
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|a Biotechnology and its implication for the future deisgn and production of food ingredients - Introduction to Bioreactor Engineering - Bioreactor considerations for producing flavors and pigments from Plant Tissue Culture - Membrane bioreactors: enzyme processes - Food freeze concentration - Supercritical fluid extraction - Drying of foods - Aseptic processing of foods - Encapsulation and controlled release of food - Extrusion of foods - Developments in food freezing - Developments in microwave food processing - Robotics in food processing - Integration of computers in food processing.
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| 599 |
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|a Ubic.:663:664 PRESQ1527 PRES
|
| 650 |
|
4 |
|a ALIMENTOS
|9 262721
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| 650 |
|
4 |
|a BIOTECNOLOGIA
|9 264586
|
| 650 |
|
4 |
|a INDUSTRIA ALIMENTARIA
|9 262722
|
| 700 |
1 |
|
|a Rao, M. A,
|e ed.
|9 264587
|
| 929 |
|
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|a Proyecto FOMEC 112
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| 942 |
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|c LIB
|6 _
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| 959 |
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|a MON
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| 960 |
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|a 729
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| 970 |
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|a Registro convertido en forma automatizada
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| 999 |
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|c 691
|d 691
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