| 000 | 01257nam a2200289zi 4500 | ||
|---|---|---|---|
| 005 | 20210817123046.0 | ||
| 008 | 010524c 1999enka 000 0 eng d | ||
| 020 | _a0854047530 | ||
| 035 | _aMX001000883759 | ||
| 041 | _aSPA | ||
| 050 | 4 |
_aTP156.E6 _bF664 |
|
| 245 | 0 | 0 |
_aFood emulsions and foams : _binterfaces, interactions and stability / _ced. by E. Dickinson, J.M. Rodriguez Patino |
| 300 |
_a390 páginas : _bilustraciones |
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| 500 | _a"The proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC together with the Group Tecnologia de Alimentos of the University of Seville, held on 16-18 March 1998 in Seville, Spain"--Rev. de la portada | ||
| 650 | 4 | _aEmulsiones | |
| 650 | 4 | _aEspuma | |
| 650 | 4 | _aAlimentos | |
| 700 | 1 |
_aDickinson, Eric, _eeditor |
|
| 700 | 1 |
_aRodriguez Patino, J. M., _eeditor |
|
| 710 | 2 | _aRoyal Society of Chemistry (Gran Bretaña). Food Chemistry Group | |
| 710 | 2 | _aUniversidad de Sevilla. Grupo tecnologia de alimentos | |
| 264 | 1 |
_aCambridge : _bRoyal Society Chemistry, _cc1999 |
|
| 336 |
_atexto _2rdacontent |
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| 337 |
_asin medio _2rdamedia |
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| 338 |
_avolumen _2rdacarrier |
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| 999 |
_c33687 _d33687 |
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