000			01484cam a2200337 i 4500
001			003
003			AR-PoUNM
005			20220217183143.0
008			190405s1962 u ad fr 001|0|eng|d
020			_a003
040			_aAR-PoUNM
041			_aeng
043			_axxu
080			_a(03)66 _bA244
245	0	0	_aAdvances In food research. _n Volume XI / _bedited by C.O. Chichester and E. M. Mrak.
250			_a1st ed.
260			_aNew York : _bAcademic Press, _c1962.
300			_aix, 450 p. : _bgráf. ; _c23x 16 cm.
505	0		_aThe chemistry of protopectin: a critical review of historical data and recent developments. -- Utilization of natural polysaccharide gum in the food industry. -- The chemistry of tea and manufacturing. -- Enzymic reactions in food of low moisture content. -- The action of benzoic and salicyclic acids on the metabolism. -- The nature and role of fluid consistency in food engineering applications.
653			_aFood research
653			_aChemistry of protopectin
653			_aNatural polysaccharide gum-utilization in the food industry
653			_aChemistry of tea and manufacturing
653			_aEnzymic reactions in food of low moisture content
653			_aBenzoic and salicyclic acids-action on the metabolism
653			_aFluid consistency - nature and role of in food engineering applications
700	1		_aMrak, E.M. _4edt
700	1		_aChichester, C. O. _4edt
866			_x1 ejemplar (libro)
942			_cREF _2cdu
999			_c1368 _d1368