| 000 | 00807nam a2200217 a 4500 | ||
|---|---|---|---|
| 008 | 120928s2013^^^^nyua^^^^^b^^^^001^0^eng^c | ||
| 020 |
_a9780801450754 _qencuadernado en tela :^ _qpapel alcalino |
||
| 035 | _aMX001002176601 | ||
| 040 |
_aNIC/DLC _bspa _erda _cNIC _dDLC _dUNAMX |
||
| 050 | 0 |
_aTX545 _bB73 |
|
| 100 | 1 |
_aBrady, John W., _d1952- , _eautor |
|
| 245 | 1 | 0 |
_aIntroductory food chemistry / _cJohn W. Brady |
| 264 | 1 |
_aIthaca : _bCornell University Press, _c2013 |
|
| 300 |
_axv, 638 páginas : _bilustraciones |
||
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 490 | 0 | _aPrentice Hall international series in the physical and chemical engineering sciences | |
| 650 | 0 |
_aAlimentos _xAnálisis |
|
| 650 | 0 |
_aAlimentos _xComposición |
|
| 999 |
_c15710 _d15710 |
||