| Record ID | marc_records_scriblio_net/part15.dat:43204402:1121 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part15.dat:43204402:1121?format=raw |
LEADER: 01121cam 22003375a 4500
001 2004295432
003 DLC
005 20050110104223.0
008 041222s2001 flua b 001 0 eng c
010 $a 2004295432
040 $aUKM$cUKM$dOCLCQ$dOKS$dTXA$dUGX$dOCLCQ$dDLC
015 $aGBA1-X7289
020 $a1855735598 (Woodhead)
020 $a0849312078 (CRC)
035 $a(OCoLC)ocm46944551
042 $apcc
050 00 $aTP370.5$b.E973 2001
245 00 $aExtrusion cooking :$btechnologies and applications /$cedited by Robin Guy.
260 $aBoca Raton, Fla. :$bCRC Press ;$aCambridge, Eng. :$bWoodhead,$c2001.
300 $avii, 206 p. :$bill. ;$c24 cm.
490 1 $aWoodhead Publishing in food science and technology
504 $aIncludes bibliographical references and index.
650 0 $aProcessed foods.
650 0 $aExtrusion process.
650 0 $aFood$xExtrusion.
650 0 $aFood processing machinery.
650 4 $aAlimentos.
650 4 $aExtrusión.
650 4 $aCocina.
700 1 $aGuy, R. C. E.$q(Robin C. E.)
830 0 $aWoodhead Publishing series in food science and technology.