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| 01480nam a22003497a 4500 |
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001 | 5971 |
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002 | 12 |
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004 | 1A1E4B5D-66BD-44C1-853E-D3DF6BBDFE3E |
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005 | 201709140847 |
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008 | 050616sc200 nyua b 001 0 eng d |
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009 | 1 0 |
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010 | |a 2005278439 |
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020 | |a0306478064 |
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035 | |a(OCoLC)ocm60342366 |
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039 | |a20170914084738|boanhntk|c23-May-2012 04:00:28|doanhntk|y23-May-2012 02:22:33|zoanhntk |
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040 | |aNED|cNED|dDLC|dUKM |
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042 | |alccopycat |
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050 | 00|aTX609|b.F66 2005 |
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082 | 04|222|a664 |
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245 | 00|aFood powders : |bphysical properties, processing, and functionality / |cGustavo V. Barbosa-Cánovas ... [et al.].: |
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260 | |aNew York : |bKluwer Academic/Plenum Publishers, |cc2005. |
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300 | |axvi, 372 p. : |bill. ; |c26 cm. |
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440 | 0|aFood engineering series |
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504 | |aIncludes bibliographical references and index |
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650 | 0|aFood - Drying. |
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650 | 0|aDried food industry - Quality control. |
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650 | 0|aDried foods - Analysis. |
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650 | 0|aDried foods - Biotechnology. |
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650 | 0|aDried foods. |
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650 | |aThực phẩm - kỹ thuật sấy |
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690 | |aCông nghệ chế biến ngũ cốc, tinh bột và thực phẩm truyền thống |
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690 | |aVật lý học thực phẩm |
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700 | 1 |aBarbosa-Cánovas, Gustavo V. |
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856 | 1|uhttps://thuvien.ntu.edu.vn/ntukiposdata/ntulibdigitalcollections/ebooks/englishreferenceebooks/600_khoahocungdung_congnghe/660_kythuathoahoc/664_congnghethucpham/food powders_g. barbosa _canovas/01441934073thumbimage.jpg |
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856 | 41|3Table of contents only|uhttp://www.loc.gov/catdir/enhancements/fy0823/2005278439-t.html |
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856 | 42|3Contributor biographical information|uhttp://www.loc.gov/catdir/enhancements/fy0823/2005278439-b.html |
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856 | 42|3Publisher description|uhttp://www.loc.gov/catdir/enhancements/fy0663/2005278439-d.html |
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890 | |a0|b0|c1|d1 |
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999 | |aLibrary of Congress|tjetdsp_bibsummary |
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