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  1. 1
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    Principles of food science by Fennema, Owen R

    Published 1976
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  2. 2
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    Punto y línea frente al plano: contribución al análisis de los elementos pictóricos by Kandinsky, Wassily, 1866-1944 Kandinski, Vasili Vasílievich

    Published 1959
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  3. 3
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    Linguística aplicada a la composición y redacción by Nowodworsky Carmona, Edmundo

    Published 1981
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  4. 4
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    Manual de bioquímica y tecnología de la carne by Carballo, Berta, López de Torre, Guillermo

    Published 1991
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  5. 5
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    La enseñanza del resumen en la escuela primaria by Onega, Gladys S.

    Published 1973
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  6. 6
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    Los principios de la composición arquitectónica by Robertson, Howard

    Published 1955
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  7. 7
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    Enseñanza de la composición by Burrows, Alvina T

    Published 1970
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  8. 8
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    Form function and design by Grillo, Paul Jacques

    Published 1975
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  9. 9
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    Artes gráficas: introducción general by Martín, Euniciano

    Published 1975
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  10. 10
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    Eléments et théorie de l'architecture by Guadet, J

    Published 1908
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  11. 11
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    Cómo combinar y elegir tipografía para el diseño gráfico by Pape, Ian

    Published 1992
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  12. 12
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    The grapefruit: its composition, physiology, and products by Sinclair, Walton B

    Published 1972
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  13. 13
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    Incinerating biosolids by Spellman, Frank R

    Published 1997
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  14. 14
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    Tablas de composición de alimentos de Estados Unidos y Canadá

    Published 1975
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  15. 15
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    Food composition table for use in Latin America by Woot-Tsuen, Wu Leung, Flores, Marina

    Published 1961
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  16. 16
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    Colloids in food by Dickinson, Eric, Stainsby, George

    Published 1982
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  17. 17
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    The structure and composition of foods by Winton, Andrew L, Winton, Katae Barber

    Published 1932
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  18. 18
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    Nutritional evaluation of food processing by Harris, Robert S, Loesecke, Harry von

    Published 1960
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  19. 19
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    Estructuras de la novela actual by Baquero Goyanes, Mariano

    Published 1972
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  20. 20
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    Estética de los elementos plásticos by López Chuhurra, Osvaldo

    Published 1971
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