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Fundamentos de ciencia alimentaria

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Bibliographic Details
Main Author:	Vargas Oviedo, Wenceslao (Author)
Format:	Book
Language:	Spanish
Published:	Bogotá Fundación para la Investigación Interdisciplinaria y la Docencia 1984
Subjects:	TECNOLOGIA DE ALIMENTOS Alimentos Nutrición Agua Hidratos de carbono PROTEINAS Enzimas Microbiología COLORANTES
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