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|a Química de los alimentos /
|c Salvador Badui Dergal, Héctor Bourges Rodríguez (autor capítulo 11), Antonio Anzaldúa Morales (coautor capítulo 10).
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|a Tercera edición
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| 260 |
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|a México :
|b Pearson Educación,
|c ©1993.
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| 300 |
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|a 648 páginas :
|b ilustraciones ;
|c 23 cm.
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| 504 |
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|a Incluye referencias bibliográficas e índices
|
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|a Agua -- Hidratos de carbono -- Proteínas -- Lípidos -- Enzimas -- Vitaminas -- Color -- Aroma y sabor -- Aditivos -- Estado de dispersión -- Elementos de nutriología -- Leche -- Soya.
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|a Anzaldúa Morales, Antonio
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