Pasta and extrusion cooked foods some technological and nutritional aspects: proceedings of an international symposium held in Milan, Italy, 25-26 March 1985

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Bibliographic Details
Corporate Author:	Tecnoalimenti
Other Authors:	Mercier, Ch, Cantarelli, C. Corrado
Format:	Unknown
Published:	London New York Elsevier Applied Science 1986
Series:	Tecnoalimenti food technology and nutrition series no. 1
Subjects:	Pasta products > Congresses
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

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001	wils-28515
020	#	#	\|a 0853344175
090	0	0	\|a TP435.M3 \|b P37 1986
245	1	1	\|a Pasta and extrusion cooked foods \|b some technological and nutritional aspects: proceedings of an international symposium held in Milan, Italy, 25-26 March 1985 \|c edited by Ch. Mercier and C. Cantarelli
260	#	#	\|a London \|a New York \|b Elsevier Applied Science \|c 1986
300	#	#	\|a x, 199 p. \|b ill. \|c 23 cm
490	1	#	\|a Tecnoalimenti food technology and nutrition series \|v no. 1
500	#	#	\|a "Symposium organised by Tecnoalimenti, Institute of Pharmacology and Pharmacognosy; and Institute of Food Technology, University of Milan." \|a "1985 Milan International Symposium on Pasta and Extrusion Cooked Foods"
504	#	#	\|a Includes bibliographies
650	#	0	\|a Pasta products \|x Congresses
700	1	#	\|a Mercier, Ch
700	#	#	\|a Cantarelli, C. \|q Corrado
710	1	#	\|a Tecnoalimenti
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=28515
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
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