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20200304163231.0 |
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900814t1951 |||a 00 0 eng d |
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|a AR-SjUIP
|c AR-SjUIP
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| 900 |
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|a Proyecto Huarpe
|b 6699
|c 6699
|d Proyecto Huarpe
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| 245 |
0 |
4 |
|a The CHEMISTRY an technology of food and food products /
|c prepared by a group of specialists under the editorship of Morris B. Jacobs.
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| 250 |
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|a 2nd ed. completely revised and augmented.
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| 260 |
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|a New York :
|b Interscience,
|c 1951.
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| 500 |
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|a Bibliografía al final de cada capítulo.
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| 080 |
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|a 664
|2 3 abrev. esp.
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| 650 |
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7 |
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| 700 |
1 |
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|a Jacobs, Morris B.
|9 146226
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| 300 |
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|a 3 v. :
|b il. ;
|c 25 cm.
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| 504 |
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| 942 |
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|2 udc
|c LIB
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| 999 |
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|c 134516
|d 134516
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