000			01841cam a2200373 4500
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003			ES-MaUEC
005			20230220120547.0
008			970902c1993 us a wa 00001 eng
010			_a94145859
020			_a1882360451
035			_aSirsi) i9781882360451
040			_aCOrC _dES-MaUEC _dUEM
050		4	_aTX531 _b.S25 1993
050	0	0	_aTX531 _bS38 1993 1993
245	0	0	_aScience for the food industry of the 21st century : _bbiotechnology, supercritical fluids, membranes and other advanced technologies for low calorie, healthy food alternatives _cedited by Manssur Yalpani
260			_aMount Prospect, (Illinois) _bATL Press _ccop. 1993
300			_a414 páginas _bilustraciones _c24 cm
336			_aTexto (visual) _btxt _2rdacontent
337			_asin mediación _bn _2rdamedia
338			_avolumen _bnc _2rdacarrier
490	0		_aFrontiers in foods and food ingredients _v1
504			_aIncludes bibliographical references and index
505	0		_aContents: Low calorie, healthy foods -- New food ingredients: High potency sweetener properties; Fat macronutrient substitutes; Sugar macronutrient substitutes -- Advanced technologies: Biotechnological approaches; Separation technologies; Stabilization technologies -- Metabolic, safety and regulatory issues: Metabolism; safety; Regulatory issues
650		7	_aAlimentación _0comprobar BNE19912913162 _2embne _9144608
650		7	_aAlimentos _xComposición _9188460 _0comprobar BNE19913530483 _2embne
650		7	_aBiotecnología _0comprobar BNE19900991605 _2embne _9140931
901			_ai1882360451
907			_a.b10598194 _b10-11-17 _c06-01-12
907	0	0	_a9LC
942			_2lcc _cM1S
945			_aTX531 .S25 _b1993 _g1 _i9300216673 _j0 _lmcg _o- _pEUR0.00 _q- _r- _s- _t1 _u2 _v0 _w0 _x1 _y.i10797208 _z06-01-12
998			_am _a_vill _b05-01-12 _cm _da _e- _feng _gxxu _h0