The chemistry and technology of food and food products /
Guardado en:
| Otros Autores: | |
|---|---|
| Formato: | Libro |
| Idioma: | English |
| Publicado: |
New York :
Interscience,
1951.
|
| Edición: | 2. ed. |
| Etiquetas: |
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| LEADER | 00499nam a22001575a 4500 | ||
|---|---|---|---|
| 001 | EUN.um036976 | ||
| 003 | AR-BaUNS | ||
| 005 | 20050623122909.0 | ||
| 008 | 041125s1951####xxua##########000#0#eng#d | ||
| 245 | 0 | 4 | |a The chemistry and technology of food and food products / |c Morris B. Jacobs. |
| 260 | |a New York : |b Interscience, |c 1951. | ||
| 300 | |a 3 v. : |b ilus. ; |c 25 cm. | ||
| 700 | 1 | |a Jacobs, Morris B. |e edición. | |
| 082 | 0 | 4 | |a 664 |
| 250 | |a 2. ed. | ||
| 859 | |a Ar-BaUNS |b BIB. CENTRAL - Sector C |h 664 |i J15a2 |p 531/960 |v v.1 | ||