Methods of analysis of food components an additives / editado por Semih Otles.
Material type:
TextSeries: Chemical and functional properties of food components series | Chemical and functional properties of food components series (CRC Press)Publication details: Boca Raton, Fl. : CRC Press, 2012.Edition: 2 edDescription: xiv,519 pISBN: - 9781439815526
- 664.9 M59
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca Central Planta principal - Colección General | General | 664.9 M59 2012 (Browse shelf(Opens below)) | Available (Préstamo 15 días) | 33724002392579 | |||||||||||||
| Libro | Biblioteca Central Planta principal - Colección General | General | 664.9 M59 2012 (Browse shelf(Opens below)) | c.2 | Available (Préstamo 15 días) | 33724002392611 |
E5765TAJ 05 20131210 UCH01 1446
E5765TAJ 05 20131211 UCH01 0819
E5765TAJ 05 20131211 UCH01 0821
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