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INTRODUCCION BIOQUIMICA Y TECNOLOGIA DE LOS ALIMENTOS

CHEFTEL, JEAN-CLAUDE Y OTRO

INTRODUCCION BIOQUIMICA Y TECNOLOGIA DE LOS ALIMENTOS - 0 - ZARAGOZA-ESPAÑA ACRIBIA 1999 - 333 pag 24 cm - 0 1 .

AGUA-SISTEMAS BIOQUIMICOS/AGENTES-MECANISMOS-DETERIORIZACION

ISBN: 84 - 200-0444-

Subjects--Topical Terms:
CIENCIAS APLICADAS

Dewey Class. No.: 664.028 / C11

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