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  1. 1
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    Amino acid fortification of protein foods by Scrimshaw, Nevin S, Altschul, Aaron Mayer

    Published 1971
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  2. 2
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    Química orgánica by Pine, Stanley H, Cram, Donald J, Hammond, George Simms, Hendrickson, James Briggs

    Published 1982
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  3. 3
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    Principios de bioquímica by Lehninger, Albert L

    Published 1984
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  4. 4
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    Metabolic maps by Umbreit, Wayne William

    Published 1952
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  5. 5
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    Fundamentos de nutrición normal by Robinson, Corinne H

    Published 1979
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  6. 6
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    Proteins: structures and molecular properties by Creighton, Thomas E

    Published 1993
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  7. 7
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    Humus chemistry: genesis, composition, reactions by Stevenson, F. J

    Published 1982
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  8. 8
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    Progress in chromatography 1938 - 1947 by Zechmeister, L

    Published 1950
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  9. 9
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    Cromatografía: revisión de sus principios y aplicaciones by Lederer, Edgar, Lederer, Michael

    Published 1960
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  10. 10
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    General biochemistry by Fruton, Joseph S

    Published 1958
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  11. 11
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    Chemistry of the amino acids by Greenstein, Jesse P, Winitz, Milton

    Published 1961
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  12. 12
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    Histoquímica: teórica y aplicada by Pearse, A. G. (Anthony Guy)

    Published 1960
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  13. 13
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    Advances in applied microbiology by Umbreit, Wayne William

    Published 1959
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  14. 14
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    Fungal metabolites by Turner, W. B

    Published 1971
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  15. 15
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    The microbial production of amino acids by Yamada, K, Kinoshita, S, Tsunoda, T, Aida, K

    Published 1972
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  16. 16
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    Biochemistry: the molecular basis of cell structure and function by Lehninger, Albert L

    Published 1975
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  17. 17
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    Biochemistry: the molecular basis of cell structure and function by Lehninger, Albert L

    Published 1970
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  18. 18
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    Analytical microbiology by Kavanagh, Frederick

    Published 1963
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  19. 19
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    An introduction to metabolic pathways by Dagley, S, Nicholson, Donald E

    Published 1970
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  20. 20
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    Chemicals by enzymatic and microbial processes: recent advances by Duffy, J. I

    Published 1980
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