| 000 | 01382nam a22002537a 4500 | ||
|---|---|---|---|
| 003 | MX-TeUDD | ||
| 005 | 20220426203721.0 | ||
| 008 | s1991 fluad||gr|||| 001 0 eng c | ||
| 020 | _a084934588X | ||
| 040 |
_aMX-TeUDD _bspa _cMX-TeUDD |
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| 050 | 0 | 4 |
_aTX553.P45 _bM6 1991 |
| 100 | 1 |
_aMolins, Ricardo A. _d1948- _940060 |
|
| 245 | 1 | 0 |
_aPhosphates in food / _cRicardo A. Molins. |
| 260 |
_aBoca Raton, Florida : _bCRC, _c1991 |
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| 300 |
_a261 p. : _bil., gráf. ; _c26 cm. |
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| 504 | _aIncluye referencias bibliográficas. | ||
| 505 | 2 | _aCap. 1. Introduction: phosphates and phosphorous compounds in foods.-- Cap. 2. The chemistry of phosphates in foods.-- Cap. 3. Interactions between phosphates and food components.-- Cap. 4. Phosphates in milk and dairy products.-- Cap. 5. Phosphates in muscle foods..-- Cap. 6. Phosphates in cereals and bakery products.-- Cap. 7 Phosphates in vegetables, legumes, fruits, and derivatives.-- Cap. 8. Applications of phosphates in miscellaneous foods and beverages.-- Cap. 9. Antimicrobial uses of food phosphates.-- Cap. 10. Nutritional and toxicological aspects of natural and added phosphates in foods and feeds. | |
| 600 | 1 | 4 |
_aMolins, Ricardo A., _d1948- _940061 |
| 650 | 4 |
_aAlimentos _xContenido de fósforo. _940062 |
|
| 650 | 4 |
_aFosfatos. _940063 |
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| 905 | _aAcervo | ||
| 906 |
_aCarlos _b20220426 |
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| 942 |
_2lcc _cBK01 |
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_c321375 _d321375 |
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