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000905737 010__ $$z  2010034918
000905737 020__ $$z1420071211 
000905737 020__ $$z9781420071214 
000905737 035__ $$a(MiAaPQ)EBC624987
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000905737 035__ $$a(OCoLC)693271757
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000905737 050_4 $$aTP440$$b.A28 2010
000905737 08204 $$a664/.8$$222
000905737 24500 $$aAdvances in fresh-cut fruits and vegetables processing$$h[electronic resource] /$$cedited by Olga Martín-Belloso, Robert Soliva-Fortuny.
000905737 260__ $$aBoca Raton, FL :$$bCRC Press,$$c2010.
000905737 300__ $$axiii, 410 p. :$$bill.
000905737 4901_ $$aFood preservation technology series
000905737 504__ $$aIncludes bibliographical references and index.
000905737 506__ $$aAccess limited to authorized users.
000905737 650_0 $$aFood contamination$$xPrevention.
000905737 650_0 $$aFruit$$xPreservation.
000905737 650_0 $$aFruit$$xProcessing.
000905737 650_0 $$aVegetables$$xPreservation.
000905737 650_0 $$aVegetables$$xProcessing.
000905737 7001_ $$aMartín-Belloso, Olga.
000905737 7001_ $$aSoliva-Fortuny, Robert.
000905737 830_0 $$aFood preservation technology series.
000905737 852__ $$bebk
000905737 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=624987$$zOnline Access
000905737 909CO $$ooai:library.usi.edu:905737$$pGLOBAL_SET
000905737 980__ $$aEBOOK
000905737 980__ $$aBIB
000905737 982__ $$aEbook
000905737 983__ $$aOnline