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- Ký hiệu PL/XG: 664.02
Nhan đề: High pressure processing of foods / edited by Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne.
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| 03518nam a2200469Ia 4500 |
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001 | 30628 |
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002 | 12 |
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004 | 896CE48C-1870-4F0B-AD6E-3373AE67087F |
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005 | 201608151456 |
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008 | 100222sc200 iaua ob 001 0 eng d |
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009 | 1 0 |
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020 | |a0470376406 |
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020 | |a0813809444 (alk. paper) |
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020 | |a1615832017 (electronic bk.) |
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020 | |a9780470376409 |
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020 | |a9780813809441 (alk. paper) |
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020 | |a9781615832019 (electronic bk.) |
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039 | |a20160815145635|bhientrang|c20140426160313|dthanhnhan|y20140319150604|zthanhnhan |
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082 | 04|222|a664.02 |
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245 | 00|aHigh pressure processing of foods / |cedited by Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne. |
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250 | |a1st ed. |
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260 | |a[Chicago] :|aAmes, Iowa : |bBlackwell Pub. ; : |bIFT Press, |cc2007. |
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300 | |axxv, 246 p. : |bill. |
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490 | 1 |aIFT Press series. |
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504 | |aIncludes bibliographical references and index. |
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520 | |aIn High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure. |
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588 | |aDescription based on print version record. |
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650 | 0|aFood industry and trade. |
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650 | 0|aHigh pressure (Technology) |
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690 | |aKỹ thuật thực phẩm |
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690 | |aCông nghệ hiện đại trong chế biến thủy sản. (Mã môn học:FOT703) |
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700 | 1 |aDoona, Christopher J. |
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700 | 1 |aFeeherry, Florence E. |
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710 | 2 |aKnovel (Firm) |
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856 | 1|uhttps://thuvien.ntu.edu.vn/ntukiposdata3/sachdientu/tienganh/600_khoahocungdung_congnghe/660_kythuathoahoc/highpressureprocessingoffood_christopherjdoona/00813809444_001thumbimage.jpg |
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890 | |a0|b0|c1|d1 |
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