000			01643nam a2200253Ia 4500
999			_c147224 _d147224
020			_a012227055x
040			_cCUS
082			_a641.03 _bCAB/E
245	0	0	_aEncyclopedia of food sciences and nutrition/ _cedited by Benjamin Caballero, Luiz C. Trugo, Paul M. Finglas.
250			_a2nd ed.
260			_aAmsterdam: _bAcademic Press, _c2003.
300			_a10 v. : _bill. ; _c28 cm.
500			_av. 1. A-Bro -- v. 2. Bro-Cla -- v. 3. Cle-End -- v. 4. Ene-Fru -- v. 5. Fru-I -- v. 6. J-M -- v. 7. N-Pre -- v. 8. Pre-Soy -- v. 9. Soy-V -- v. 10. W-Z, INDEX.
505	0		_aAlcohol Antioxidants Body Composition Bread Cadmium Carbohydrates Cellulose Cheeses Chilled Storage Cholesterol Coffee Colors Computer Application Contamination Dairy Products Diabetes Drying Eating Habits Emulsifiers Enzymes Essential Oils Ethnic Foods Exercise Fat Substitutes Fatty Acids Fermented Foods Fish Flavor Compounds Food Additives Food Poisoning Food Labeling Food Production Food Safety Freezing Fruits Functional Foods Genetically Modified Foods Herbs Insect Pests Legislation Listeria Low-fat Foods Malnutrition Malt Meat Microscopy Milk Obesity Packaging Parasites Pasteurization Poultry Preservatives Protein Rice Sensory Evaluation Shellfish Soy Spoilage Starch Sugar Vegetable Oils Vegetarian Diets Vitamins Water Whey Wines Yoghurt
650		6	_aAliments _xIndustrie et commerce
650		6	_aNutrition
650		6	_aAliments
650		0	_aFood _xComposition
700	1		_aCaballero, Benjamin, ed.
700	1		_aTrugo, Luiz C., ed.
700	1		_aFinglas, Paul M., ed.
942			_cBOOKS