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| LEADER |
00000cam a2200000Ia 4500 |
| 001 |
ocn183926578 |
| 003 |
OCoLC |
| 005 |
20150815145302.0 |
| 008 |
130322s2008 nyua b 001 0 eng d |
| 035 |
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|a (Sirsi) i9781604562620
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| 040 |
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|a DLC
|b eng
|c DLC
|d UV#
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| 020 |
|
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|a 9781604562620 (pasta dura)
|
| 020 |
|
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|a 1604562625 (pasta dura)
|
| 020 |
|
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|a 9781604563030 (rústica)
|
| 020 |
|
|
|a 1604563036 (rústica)
|
| 050 |
0 |
4 |
|a TX541
|b F654 2008
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| 082 |
0 |
0 |
|a 664/.07
|
| 245 |
0 |
0 |
|a Food chemistry research developments /
|c Konstantinos Papadopoulos, editor ; contributors, Carmen Ancín Azpilicueta [y otros treinta y tres].
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| 260 |
|
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|a New York :
|b Nova Science Publishers,
|c c2008.
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| 300 |
|
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|a xiii, 297 páginas :
|b ilustraciones (algunas en color) ;
|c 27 cm.
|
| 504 |
|
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|a Incluye bibliografías e índice.
|
| 650 |
|
4 |
|a Alimentos
|x Análisis.
|
| 650 |
|
4 |
|a Composición de los alimentos.
|
| 700 |
1 |
|
|a Papadopoulos, Konstantinos N.
|e ditor.
|9 398388
|
| 901 |
|
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|a Z0
|b UV#
|
| 902 |
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|a DGBUV
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| 596 |
|
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|a 15 19
|
| 942 |
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|c LIBRO
|6 _
|
| 999 |
|
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|c 263062
|d 263062
|
