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  1. 1
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    Dinámica de los constituyentes celulares by Schoenheimer, Rudolf

    Published 1965
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  2. 2
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    Las grasas y aceites en la nutrición humana: informe de una consulta de expertos

    Published 1980
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  3. 3
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    El empleo del frío en la industria de la alimentación by Plank, R

    Published 1980
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  4. 4
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    Grasas y aceites: química y tecnología by Kirschenbauer, H. G

    Published 1964
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  5. 5
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    Grasas y aceites: química y tecnología by Kirschenbauer, H. G

    Published 1964
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  6. 6
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    Microbiología de los alimentos vegetales by Müller, Peter

    Published 1981
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  7. 7
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    Bromatología by Montes, Adolfo Leandro

    Published 1969
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  8. 8
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    Toxicity of pure foods by Boyd, E. M

    Published 1973
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  9. 9
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    Les industries des corps gras: biochimie, extraction, raffinage, nuisances et réglementation by François, Roger

    Published 1974
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  10. 10
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    Oils, fats and fatty foods by Williams, K. A

    Published 1966
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  11. 11
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    Producción, investigación, utilización y comercialización de las oleaginosas en Chile by Lizama A., Nilo, Valdivia B., Vital, Jerez A., Sergio

    Published 1978
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  12. 12
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    Technologie et analyse chimiques des huiles, graisses et cires by Bontoux, Emile

    Published 1929
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  13. 13
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    Fats and oils: formulating and processing for applications by O'Brien, Richard D.

    Published 1998
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  14. 14
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    Frying of food: oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures by Boskou, Dimitrios

    Published 1999
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  15. 15
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    Guías de alimentación para la población chilena by Castillo L., Cecilia, Uauy D., Ricardo, Atalah S., Eduardo

    Published 1997
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  16. 16
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    Advances in oils and fats, antioxidants, and oilseed by-products by Koseoglu, Semih Sefa, Rhee, Khee Choon, Wilson, Richard F

    Published 1998
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  17. 17
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    Single cell oils by Cohen, Zvi, Ratledge, Colin

    Published 2005
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