Fundamentos de ciencia de los alimentos. /
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: |
Spanish English |
| Published: |
Zaragoza :
Acribia,
c1983.
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| Subjects: | |
| Notas Contenido: |
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| 100 | 1 | |a Hawthorn, John | |
| 245 | 1 | 0 | |a Fundamentos de ciencia de los alimentos. / |c John Hawthorn ; traducido por Pascual López Lorenzo. |
| 260 | |a Zaragoza : |b Acribia, |c c1983. | ||
| 300 | |a xiv, 206 páginas : |b ilustraciones, diagramas ; |c 24 cm. | ||
| 505 | 0 | |a Nutrición humana -- Los cereales -- Carne -- Pescados -- Aves y huevos -- Leche y productos lácteos -- Frutas y hortalizas | |
| 504 | |a Incluye referncias bibliográficas e índice | ||
| 534 | |t Foundations of food science | ||
| 650 | 1 | 7 | |a Tecnología de alimentos |2 Armarc |
| 650 | 1 | 7 | |a Nutrición |2 Armarc |
| 650 | 1 | 7 | |a Alimentos |x Análisis |2 Armarc |
| 700 | 1 | |a López Lorenzo, Pascual, |e traductor | |
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