|
|
|
|
| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocm39914265 |
| 003 |
OCoLC |
| 005 |
20160921085047.0 |
| 008 |
030821s1999 mdua 000 0 eng d |
| 010 |
|
|
|a 98031467
|
| 020 |
|
|
|a 083421234X
|
| 040 |
|
|
|a DLC
|c DLC
|d UV#
|
| 050 |
|
4 |
|a TX531
|b D45
|3 1999
|
| 082 |
0 |
0 |
|a 664
|2 21
|
| 100 |
1 |
|
|a DeMan, John M.,
|d 1925-
|9 430593
|
| 245 |
1 |
0 |
|a Principles of food chemistry
|c / John M. deMan.
|
| 250 |
|
|
|a 3rd ed.
|
| 260 |
|
|
|a Gaithersburg, Md. :
|b Aspen Publishers,
|c 1999.
|
| 300 |
|
|
|a vii, 520 páginas :
|b ilustraciones ;
|c 26 cm.
|
| 490 |
0 |
2 |
|a A Chapman & Hall food science book
|
| 504 |
|
|
|a Incluye bibliografías.
|
| 650 |
|
7 |
|a Composición de los alimentos
|9 357455
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
|
|a DBUV
|
| 942 |
|
|
|c LIBRO
|6 _
|
| 999 |
|
|
|c 156492
|d 156492
|
