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| 008 | 090213s2006 nyu q j eng d | ||
| 020 | _a9780387306162 (electronic bk.) | ||
| 035 | _a(Springer)978-0-387-30614-8 | ||
| 039 | 9 |
_y02-13-2009 _zmuhaimin |
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_aTP440 _b.L69 2006 |
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_a664.8 _222 |
| 100 | 1 | _aLozano, Jorge E. | |
| 245 | 1 | 0 |
_aFruit Manufacturing _h[electronic resource] : _bScientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance / _cby Jorge E. Lozano. |
| 260 |
_aNew York, NY : _bSpringer US, _c2006. |
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| 300 |
_a230 p. : _bill., digital ; _c25 cm. |
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| 490 | 0 |
_aFood Engineering Series, _x1571-0297 |
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| 650 | 0 |
_aFruit _xProcessing. |
|
| 650 | 0 | _aFood industry and trade. | |
| 650 | 0 | _aFood engineering series (Springer) | |
| 650 | 1 | 4 |
_aChemistry. _959425 |
| 650 | 2 | 4 | _aFood Science. |
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer e-books | |
| 856 | 4 | 0 | _uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=http://dx.doi.org/10.1007/978-0-387-30616-2 |
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_a.b14410229 _b2024-05-16 _c2019-11-12 |
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