Book

Introducción a la bioquímica y tecnología de los alimentos

Show other versions (1)
Saved in:
Bibliographic Details
Main Author: Cheftel, Jean-Claude
Other Authors: Cheftel, Henry
Format: Book
Language:Spanish
Published: Zaragoza : Acribia, 1992
Subjects:
TECNOLOGIA DE ALIMENTOS
ALIMENTOS
HARINA
LECHE
PRODUCTOS LACTEOS
CARNE
FRUTAS
ACEITES
HORTALIZAS
BIOQUIMICA
BIOQUIMICA ANALITICA
MICROBIOLOGIA DE ALIMENTOS
AGUA
PECES
ALMIDONES
LIPIDOS
DETERIORO DE ALIMENTOS
OXIDACION
CONSERVACION DE LOS ALIMENTOS
Login for hold and recall information

Biblioteca Laura Manzo - Universidad Nacional de Quilmes - CIRCULACION

Holdings details from Biblioteca Laura Manzo - Universidad Nacional de Quilmes - CIRCULACION
Call Number: 664 CHE
Copy 13 Available Place a Hold
Copy 12 Available Place a Hold
Copy 11 Available Place a Hold
Copy 10 Available Place a Hold
Copy 9 Available Place a Hold
Copy 8 Available Place a Hold
Copy 7 Available Place a Hold
Copy 6 Available Place a Hold
Copy 5 Available Place a Hold
Copy 4 Available Place a Hold
Copy 3 Available Place a Hold
Copy 2 Available Place a Hold

Biblioteca Laura Manzo - Universidad Nacional de Quilmes - SALA

Holdings details from Biblioteca Laura Manzo - Universidad Nacional de Quilmes - SALA
Call Number: 664 CHE
Copy 1 Available Place a Hold

Similar Items