| 000 | 00907nam a2200229 a 4500 | ||
|---|---|---|---|
| 008 | 230214s2022^^^^enka^^^^^^^^^^001^0^eng^d | ||
| 020 |
_a9781786768193 _qempastado |
||
| 035 | _aMX001002185954 | ||
| 040 |
_aUNAMX _bspa _erda _cUNAMX |
||
| 050 | 4 |
_aQP144.M54 _bU53 |
|
| 245 | 0 | 0 |
_aUnderstanding and improving the functional and nutritional properties of milk / _cedited by Thom Huppertz, Todor Vasiljevic |
| 264 | 1 |
_aCambridge : _bBurleigh Dodds Science Publishing, _c[2022] |
|
| 300 |
_axxiii, 750 páginas : _bilustraciones a color |
||
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 490 | 0 |
_aBurleigh Dodds series in agricultural science ; _vnumber 114 |
|
| 650 | 4 | _aProductos lácteos en nutrición humana | |
| 650 | 4 | _aLeche en la nutrición humana | |
| 700 | 1 |
_aHuppertz, Thom, _eeditor |
|
| 700 | 1 |
_aVasiljevic, Todor, _eeditor |
|
| 999 |
_c15859 _d15859 |
||