000			02212nam a22003495i 4500
001			319112
003			MX-SnUAN
005			20160429161234.0
007			cr nn 008mamaa
008			160108s2015 gw | s |||| 0|eng d
020			_a9783319106779 _9978-3-319-10677-9
035			_avtls000418476
039		9	_y201601081154 _zstaff
050		4	_aTP248.65.F66
245	1	0	_aMinimally processed foods : _btechnologies for safety, quality, and convenience / _cedited by Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman.
264		1	_aCham : _bSpringer International Publishing : _bSpringer, _c2015.
300			_axii, 306 páginas : _b37 ilustraciones, 21 ilustraciones en color.
336			_atexto _btxt _2rdacontent
337			_acomputadora _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_aarchivo de texto _bPDF _2rda
490	0		_aFood Engineering Series, _x1571-0297
500			_aSpringer eBooks
505	0		_a1. Minimally Processed Foods.-  2. Hurdle Technology in Food Preservation -- 3. Packaging Methods for Minimally Processed Foods -- 4. Washing, Peeling, and Slicing of Fresh-Cut Fruits and Vegetables.-  5. Technologies in Fresh-Cut Fruits and Vegetables.-  6. Trends, Convenience and Safety Issues of Ready Meals -- 7. Processing, Storage and Quality of Cooked-Chilled or Cooked-Frozen Foods -- 8.  Part-Baked Products -- 9. Processing, Quality and Storage of Part-Baked Products -- 10.  Minimally Processed Meat and Fish Products -- 11. Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products.-  12. Food Security: Challenges and Perspectives in Minimally Processed Foods.
590			_aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700	1		_aSiddiqui, Mohammed Wasim, _eeditor. _9363290
700	1		_aRahman, Mohammad Shafiur, _eeditor. _9363291
710	2		_aSpringerLink (Servicio en línea) _9299170
776	0	8	_iEdición impresa: _z9783319106762
856	4	0	_uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-3-319-10677-9 _zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942			_c14
999			_c319112 _d319112