Principles of food chemistry
Material type:
TextPublication details: Nueva York : Chapman & Hall, 1990Edition: 2a edDescription: 469 p. ; 24 cmISBN: - 0-442-22403-6
- TX 531 D45
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Préstamo | Biblioteca Pedro Arrupe | Acervo | TX 531 D45 (Browse shelf(Opens below)) | Ej. 1 | Available | 034593 |
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| TX 531 B748 1980 Las Operaciones de la ingeniería de los alimentos / | TX 531 C44 Introducción a la bioquímica y tecnología de los alimentos | TX 531 C44 Introducción a la bioquímica y tecnología de los alimentos | TX 531 D45 Principles of food chemistry | TX 531 E84 Biochemistry of foods | TX 531 F6 Food process engineering | TX 531 F66 Food hygiene auditing |
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