The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists
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| Main Authors: | , |
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| Format: | Book |
| Language: | Spanish |
| Published: |
Boca Ratón
CRC Press
2003
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| Edition: | 2a. ed |
| Series: | CRC Series in Contemporary Food Science
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| Subjects: | |
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Biblioteca de Alimentos - Colección General
| Call Number: |
664.07 WEA 2003 |
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| Copy 4695054 | Available Place a Hold |