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100   $a20160218h20162016  uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 00$aHandbook of food science and technology$h1 $ifood alteration and food quality /$feditors, Romain Jeantet [et al.]
210  1$aLondon ;$aHoboken, New Jersey :$cISTE :$cWiley,$d2016.
210  4$dİ2016
215   $a1 online resource (266 p.)
225 1 $aFood Science and Technology Series
225 1 $aTHEi Wiley ebooks
300   $aDescription based upon print version of record.
311 1 $a1-84821-932-6 
311 1 $a1-119-26865-6 
320   $aIncludes bibliographical references and index.
330   $aThis book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
410  0$aFood Science and Technology Series.
410  0$aTHEi Wiley ebooks.
606   $aFood adulteration and inspection$vHandbooks, manuals, etc
606   $aFood$xQuality$vHandbooks, manuals, etc
615  0$aFood adulteration and inspection
615  0$aFood$xQuality
676   $a363.192
702   $aJeantet$b Romain
702   $aCroguennec$b Thomas
702   $aSchuck$b Pierre
702   $aBrule?$b Ge?rard
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910137363703321
996   $aHandbook of food science and technology$92016873
997   $aUNINA