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_a664.02 _bPAR 1994 |
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| 245 |
_aThermally generated flavors maillard, microwave, and extrusion processes _cThomas H. Parliment; Michael J. Morello; Robert J. McGorrin; (Eds.) |
||
| 264 |
_aWashingtonU.S.A. _bAmerican Chemical Society _c1994 |
||
| 300 | _ax; 492 p. | ||
| 440 | _aACS Symposium 543 | ||
| 500 | _aBIBLIOTECA: UACH-FCQ | ||
| 650 | 0 |
_aAlimentos _xProceso _xIngenieria |
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| 650 | 0 |
_aAlimentos _xExtrusion |
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| 903 |
_aAC _bQ04639 |
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| 905 | _aLibros | ||
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| 950 | _c20021023 | ||
| 950 | _c20060109 | ||
| 950 | _c20111027 | ||
| 950 | _c20230914 | ||
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