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  <titleInfo>
    <title>Introdução à ciência de alimentos</title>
  </titleInfo>
  <name type="personal">
    <namePart>Moretto, Eliane.</namePart>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="code" authority="marccountry">scb</placeTerm>
    </place>
    <place>
      <placeTerm type="text">Florianópolis</placeTerm>
    </place>
    <publisher>Editora UFSC</publisher>
    <dateIssued>2002</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">por</languageTerm>
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  <physicalDescription>
    <form authority="marcform">print</form>
    <extent>255p. : il. ; 23cm.</extent>
  </physicalDescription>
  <targetAudience authority="marctarget">general</targetAudience>
  <note type="statement of responsibility">Eliane Moretto... [et al.]. -</note>
  <note>Bibliografia: p. [253]-255.</note>
  <subject authority="">
    <topic>Alimentos</topic>
    <topic>Composição</topic>
  </subject>
  <subject authority="">
    <topic>Tecnologia de alimentos</topic>
  </subject>
  <classification authority="ddc">663</classification>
  <identifier type="isbn">8532802133 (broch.)</identifier>
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    <recordCreationDate encoding="marc">021219</recordCreationDate>
    <recordChangeDate encoding="iso8601">20221109150420.0</recordChangeDate>
    <recordIdentifier source="BR-RjBN">000071024</recordIdentifier>
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