| 000 | 00842nam a2200253zi 4500 | ||
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| 005 | 20200314100530.0 | ||
| 008 | 170426s2007 xxua 000 0 eng d | ||
| 020 | _a9781891127533 | ||
| 035 | _aMX001001942735 | ||
| 040 |
_aUNAMX _bspa _cUNAMX _dUNAMX |
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_aTP248.C27 _bW45 2007 |
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_a664/.001/54778 _221 |
| 100 | 1 |
_aWhistler, Roy Lester _eautor |
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| 245 | 1 | 0 |
_aCarbohydrate chemistry for food scientists / _cRoy L. Whistler and James N. BeMiller |
| 250 | _aSecond edition | ||
| 264 | 1 |
_aSt. Paul, Minnesota : _bAmerican Association of Cereal Chemists, _c[2007] |
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| 300 |
_a389 páginas : _bilustraciones |
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| 650 | 4 | _aCarbohidratos | |
| 700 | 1 |
_aBeMiller, James N., _eautor |
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| 336 |
_atexto _2rdacontent |
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| 337 |
_asin medio _2rdamedia |
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| 338 |
_avolumen _2rdacarrier |
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_c14504 _d14504 |
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