| 000 | 00660 a2200217 4500 | ||
|---|---|---|---|
| 003 | GCWUF | ||
| 005 | 20210126020825.0 | ||
| 008 | 210126b xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9780367383503 | ||
| 040 |
_beng _cMAIN |
||
| 082 |
_a664.8 _bBEL |
||
| 100 |
_aMartÃn-Belloso, Olga, _95711 |
||
| 245 | _aAdvances in Fresh Cut Fruits and Vegetables / | ||
| 260 |
_c2019. _aNew York: _bCRC Press, |
||
| 300 |
_axiii, 410 p.: _bill; _c24 cm. _fP.B. |
||
| 500 | _aInclude Index | ||
| 650 |
_aVegetables--Processing _vFruit--Preservation _95712 |
||
| 650 |
_vFood contamination--Prevention _95713 |
||
| 700 |
_aSoliva-Fortuny, Robert. _95714 |
||
| 942 |
_2ddc _cBK |
||
| 999 |
_c11309 _d11309 |
||