Introduction to the biochemistry of foods /
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
New York :
Elsevier,
1963
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| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 008 | 170901s1963 xxu r 000 0 eng d | ||
| 040 | |a AR-CrUNPB | ||
| 082 | 0 | |a 574.19/B.29 |2 20 | |
| 100 | 1 | |a Braverman, J.B.S | |
| 245 | 1 | 0 | |a Introduction to the biochemistry of foods / |c J.B.S Braverman |
| 255 | |a .19 | ||
| 260 | |a New York : |b Elsevier, |c 1963 | ||
| 300 | |a xv,336 p | ||
| 590 | |a Registros migrados a formato MARC | ||
| 650 | 7 | |a BIOQUIMICA |2 Unescot |9 1760 | |
| 942 | |c BK | ||
| 910 | |a lg041201 | ||
| 999 | |c 70907 |d 70907 | ||