| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:858352646:1488 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:858352646:1488?format=raw |
LEADER: 01488cam a2200409 a 4500
001 011968115-3
005 20101015150321.0
008 750922s1975 enka b 101 0 eng
010 $a 74005660
015 $aGB***
020 $a0122884507
020 $a9780122884504
035 0 $aocm01733147
040 $aDLC$cDLC$dUKM$dOCL$dOCLCQ$dMUQ$dBAKER$dBTCTA
041 0 $aeng$afre
050 00 $aTP371.6$b.F73
082 00 $a664/.02845
245 00 $aFreeze drying and advanced food technology /$cedited by S.A. Goldblith, L. Rey, and W.W. Rothmayr.
260 $aLondon ;$aNew York :$bAcademic Press,$c1975.
300 $axxxi, 730 p. :$bill. ;$c24 cm.
490 0 $aFood science and technology
500 $aProceedings of the International Course on Freeze Drying and Advanced Food Technology, held June 1973 in Bürgenstock, Switzerland.
546 $aPapers in English or French.
504 $aIncludes bibliographies and index.
650 0 $aFreeze-drying$vCongresses.
650 0 $aFood$xPreservation$vCongresses.
653 $aFood$aFreeze drying
650 6 $aAliments$xSéchage à froid$xCongrès.
650 6 $aLyophilisation$xCongrès.
700 1 $aGoldblith, Samuel A.
700 1 $aRey, Louis.
700 1 $aRothmayr, W. W.
710 2 $aSontheimer Foundation,$eformer owner.$5sch
711 2 $aInternational Course on Freeze Drying and Advanced Food Technology$d(1973 :$cBürgenstock, Switzerland)
988 $a20090511
049 $aSLRR
906 $0DLC