Introducción a la bioquímica y tecnología de los alimentos /
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | , , , |
| Format: | Book |
| Language: |
Spanish French |
| Published: |
Zaragoza (España) :
Acribia,
[1980].
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| Subjects: | |
| Notas Contenido: |
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MARC
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| 100 | 1 | |a Cheftel, Jean-Claude | |
| 245 | 1 | 0 | |a Introducción a la bioquímica y tecnología de los alimentos / |c Jean-Claude Cheftel, Henri Cheftel, Pierre Besancon; prólogo Pierre Descuelle ; traducido por Francisco López Capont. |
| 260 | |a Zaragoza (España) : |b Acribia, |c [1980]. | ||
| 300 | |a 2 volúmenes : |b ilustraciones ; |c 24 cm. | ||
| 500 | |a Incluye índice alfabético | ||
| 504 | |a Incluye referencias bibliográficas | ||
| 505 | 0 | |a v.1 |a EL agua -- Los principales sistemas bioquímicos alimentarios-comportamiento durante los tratamientos -- Agentes y mecanismos de deterioración de los alimentos | |
| 505 | 0 | |g v. 2 |a Calidad y caracteres organolépticos de los alimentos -- Necesidades alimentarias y calidad nutricional de los alimentos -- Aspectos toxicológicos -- Métodos de conservación -- Embalajes para productos alimenticios -- Higiene y limpieza de las instalaciones -- Legislación. | |
| 534 | |a Introduction a la biochimie et a la technologie des aliments | ||
| 650 | 1 | 7 | |a Tecnología de alimentos |2 Armarc |
| 650 | 1 | 7 | |a Bioquímica |2 Armarc |
| 650 | 1 | 7 | |a Control de alimentos |2 Armarc |
| 650 | 1 | 7 | |a Higiene de los alimentos |2 Armarc |
| 650 | 1 | 7 | |a Control de alimentos |2 Armarc |
| 700 | 1 | |a Cheftel, Henri | |
| 700 | 1 | |a Besancon, Pierre | |
| 700 | 1 | |a Desnuelle, Pierre, |e pról. | |
| 700 | 1 | |a López Capont, Francisco, |e traductor | |
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