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| 005 | 20220329143318.0 | ||
| 008 | 080520d2005 us r 00110 eng d | ||
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| 040 | _cCHAP | ||
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_a641.1 _bW7 |
| 100 | 1 |
_aWrolstad, Ronald E. _e, ed. _9122822 |
|
| 245 | 1 | 0 |
_aHandbook of food analytical chemistry _c/ed. by Ronald E. Wrolstad [and others] |
| 260 |
_gNew Jersey : _bJohn Wiley & Sons, _c2005 |
||
| 300 | _a2 v. | ||
| 500 | _aLa biblioteca tiene : v.1 Water, proteins, enzymes, lipids, and carbohydrates -- v.2 Pigments, colorants, flavors, texture, and bioactive food components | ||
| 590 |
_aBATCH-UPD _b10 _c20130110 _lUCH01 _h0445 |
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| 590 |
_aCONVERSION _b10 _c20130109 _lUCH01 _h1352 |
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| 650 | 1 | 4 |
_aAlimentos _xAnálisis. _94164 |
| 650 | 1 | 4 |
_aAlimentos _xAnalisis _xManuales. _94166 |
| 650 | 1 | 4 |
_aAlimentos _xQuímica de. _94275 |
| 901 | _aBK | ||
| 942 | _cLIBRO | ||
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_a641.1 W7 _bBC _cLIBRO _d33724002060579 _eLIBRO _fv.1 _gI.237063 _h109508 _i106423 _sb _t$4.132.00 |
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