Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985

Mercier, C. (ed.); Cantarelli, C. (ed.)

Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985

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Bibliographic Details
Main Authors:	Mercier, C. (ed.), Cantarelli, C. (ed.)
Format:	Texto biblioteca
Language:
Published:	London (UK) Elsevier 1986
Subjects:	PASTA, EXTRUSION COOKING, NUTRITIVE VALUE, FOOD TECHNOLOGY, DRYERS, APPROPRIATE TECHNOLOGY, STARCH, PATE ALIMENTAIRE, CUISSON EXTRUSION, PASTAS ALIMENTICIAS, COCCION EXTRUSION, VALEUR NUTRITIVE, TECHNOLOGIE ALIMENTAIRE, SECHOIR, TECHNOLOGIE APPROPRIEE, AMIDON, VALOR NUTRITIVO, TECNOLOGIA DE LOS ALIMENTOS, SECADORAS, TECNOLOGIA APROPIADA, ALMIDON,
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id	unfao:619519
record_format	koha
spelling	unfao:6195192021-05-05T06:52:06ZPasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985 Mercier, C. (ed.) Cantarelli, C. (ed.) textLondon (UK) Elsevier1986 PASTAEXTRUSION COOKINGNUTRITIVE VALUEFOOD TECHNOLOGYDRYERSAPPROPRIATE TECHNOLOGYSTARCHPATE ALIMENTAIRECUISSON EXTRUSIONPASTAS ALIMENTICIASCOCCION EXTRUSIONVALEUR NUTRITIVETECHNOLOGIE ALIMENTAIRESECHOIRTECHNOLOGIE APPROPRIEEAMIDONVALOR NUTRITIVOTECNOLOGIA DE LOS ALIMENTOSSECADORASTECNOLOGIA APROPIADAALMIDONURN:ISBN:0-85334-417-5
institution	FAO IT
collection	Koha
country	Italia
countrycode	IT
component	Bibliográfico
access	En linea Fisico
databasecode	cat-fao-it
tag	biblioteca
region	Europa del Sur
libraryname	David Lubin Memorial Library of FAO
language
topic	PASTA EXTRUSION COOKING NUTRITIVE VALUE FOOD TECHNOLOGY DRYERS APPROPRIATE TECHNOLOGY STARCH PATE ALIMENTAIRE CUISSON EXTRUSION PASTAS ALIMENTICIAS COCCION EXTRUSION VALEUR NUTRITIVE TECHNOLOGIE ALIMENTAIRE SECHOIR TECHNOLOGIE APPROPRIEE AMIDON VALOR NUTRITIVO TECNOLOGIA DE LOS ALIMENTOS SECADORAS TECNOLOGIA APROPIADA ALMIDON PASTA EXTRUSION COOKING NUTRITIVE VALUE FOOD TECHNOLOGY DRYERS APPROPRIATE TECHNOLOGY STARCH PATE ALIMENTAIRE CUISSON EXTRUSION PASTAS ALIMENTICIAS COCCION EXTRUSION VALEUR NUTRITIVE TECHNOLOGIE ALIMENTAIRE SECHOIR TECHNOLOGIE APPROPRIEE AMIDON VALOR NUTRITIVO TECNOLOGIA DE LOS ALIMENTOS SECADORAS TECNOLOGIA APROPIADA ALMIDON
spellingShingle	PASTA EXTRUSION COOKING NUTRITIVE VALUE FOOD TECHNOLOGY DRYERS APPROPRIATE TECHNOLOGY STARCH PATE ALIMENTAIRE CUISSON EXTRUSION PASTAS ALIMENTICIAS COCCION EXTRUSION VALEUR NUTRITIVE TECHNOLOGIE ALIMENTAIRE SECHOIR TECHNOLOGIE APPROPRIEE AMIDON VALOR NUTRITIVO TECNOLOGIA DE LOS ALIMENTOS SECADORAS TECNOLOGIA APROPIADA ALMIDON PASTA EXTRUSION COOKING NUTRITIVE VALUE FOOD TECHNOLOGY DRYERS APPROPRIATE TECHNOLOGY STARCH PATE ALIMENTAIRE CUISSON EXTRUSION PASTAS ALIMENTICIAS COCCION EXTRUSION VALEUR NUTRITIVE TECHNOLOGIE ALIMENTAIRE SECHOIR TECHNOLOGIE APPROPRIEE AMIDON VALOR NUTRITIVO TECNOLOGIA DE LOS ALIMENTOS SECADORAS TECNOLOGIA APROPIADA ALMIDON Mercier, C. (ed.) Cantarelli, C. (ed.) Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985
format	Texto
topic_facet	PASTA EXTRUSION COOKING NUTRITIVE VALUE FOOD TECHNOLOGY DRYERS APPROPRIATE TECHNOLOGY STARCH PATE ALIMENTAIRE CUISSON EXTRUSION PASTAS ALIMENTICIAS COCCION EXTRUSION VALEUR NUTRITIVE TECHNOLOGIE ALIMENTAIRE SECHOIR TECHNOLOGIE APPROPRIEE AMIDON VALOR NUTRITIVO TECNOLOGIA DE LOS ALIMENTOS SECADORAS TECNOLOGIA APROPIADA ALMIDON
author	Mercier, C. (ed.) Cantarelli, C. (ed.)
author_facet	Mercier, C. (ed.) Cantarelli, C. (ed.)
author_sort	Mercier, C. (ed.)
title	Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985
title_short	Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985
title_full	Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985
title_fullStr	Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985
title_full_unstemmed	Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985
title_sort	pasta and extrusion cooked foods: some technological and nutritional aspects. proceedings of an international symposium, milan, italy, 25-26 mar 1985
publisher	London (UK) Elsevier
publishDate	1986
work_keys_str_mv	AT mercierced pastaandextrusioncookedfoodssometechnologicalandnutritionalaspectsproceedingsofaninternationalsymposiummilanitaly2526mar1985 AT cantarelliced pastaandextrusioncookedfoodssometechnologicalandnutritionalaspectsproceedingsofaninternationalsymposiummilanitaly2526mar1985
_version_	1768059223864770560

Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985

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