Preparación de alimentos : subtecnología /
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| Main Author: | |
|---|---|
| Other Authors: | , , |
| Format: | Book |
| Language: |
Spanish English |
| Published: |
México :
Limusa,
1990.
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| Subjects: | |
| Notas Contenido: |
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MARC
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| 041 | 1 | |a spa |h eng | |
| 082 | 0 | 4 | |a 641.5 |b C474p |2 23 |
| 100 | 1 | |a Charley, Helen | |
| 245 | 1 | 0 | |a Preparación de alimentos : |b subtecnología / |c Helen Charley ; versión española de Francisco Alejandro Gonzáles Ávila y María Eugenia Solís Torres ; Revisión de Humberto Hernández Sánchez. |
| 260 | |a México : |b Limusa, |c 1990. | ||
| 300 | |a 4 volúmenes : |b ilustraciones ; |c 25 cm. | ||
| 500 | |a Incluye índice | ||
| 504 | |a Incluye bibliografía al final de cada volumen. | ||
| 505 | 2 | |a Volumen 1. Evaluación de los alimentos. Medidas y peso. Calentamiento y enfriamiento de los alimentos. Agua. Cristales de hielo y postres congelados. Azúcares, cristales de azúcar y confites. Bebidas. Almidones y gomas vegetales -- Volumen 2. Cereales. Harina. Agentes leudantes. Panes rápidos. Pan de levadura. Grasas y aceites. Pasta hojaldrada. Emulsiones. Leche. Volumen 3. Queso. Huevos. Pasteles ángel y esponja. Pasteles a base de grasa. Carne -- Volumen 4. Aves. Pescado. Galantina. Leguminosas. Frutas. Verduras. Geles de pectina de fruta (jaleas) | |
| 534 | |p Título original: |t Food Science | ||
| 650 | 1 | 7 | |a Tecnología de alimentos |2 Armarc |
| 650 | 2 | 7 | |a Alimentos |x Preservación |2 Armarc |
| 650 | 2 | 7 | |a Alimentos |x Análisis |
| 700 | 1 | |a Gonzáles Ávila, Francisco Alejandro |e traductor | |
| 700 | 1 | |a Solís Torres, María Eugenia |e traductor | |
| 700 | 1 | |a Hernández Sánchez, Humberto |e revisor | |
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