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| 005 | 20250914145309.0 | ||
| 008 | 060620s2005 nyua b 001 0 eng d | ||
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_a0306478064 _cRM538.58 |
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_a200607031218 _brapiza _y06-20-2006 _zratnab |
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| 090 | _aTX609.F66 2005 | ||
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_aTX609 _b.F66 2005 9 |
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| 245 | 0 | 0 |
_aFood powders : _bphysical properties, processing, and functionality / _cGustavo V. Barbosa-Canovas ... [et al.] |
| 260 |
_aNew York : _bKluwer Academic/Plenum Publishers, _c2005 |
||
| 300 |
_axvi, 372 p. : _bill. ; _c26 cm. |
||
| 440 | 0 | _aFood engineering series | |
| 504 | _aIncludes bibliographical references and index | ||
| 650 | 0 | _aDried foods | |
| 650 | 0 |
_aDried foods _xAnalysis |
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| 650 | 0 |
_aDried foods _xBiotechnology |
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| 700 | 1 | _aBarbosa-Covas, Gustavo V. | |
| 907 |
_a.b13748336 _b2021-05-28 _c2019-11-12 |
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| 942 |
_c01 _n0 _kTX609.F66 2005 |
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| 914 | _avtls003329228 | ||
| 990 | _azaa | ||
| 991 | _aJabatan Dietetik | ||
| 998 |
_ad _b2006-07-06 _cm _da _feng _gnyu _y0 _z.b13748336 |
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_c373175 _d373175 |
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