Handbook of food analytical chemistry /
Guardado en:
| Otros Autores: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | Español Inglés |
| Publicado: |
New Jersey :
Wiley,
2005
|
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 01313nam a2200397Ia 4500 | ||
|---|---|---|---|
| 003 | 6682 | ||
| 005 | 20211118152059.0 | ||
| 008 | 161219s9999||||xx |||||||||||||| ||spa|| | ||
| 650 | 1 | 4 | |9 13059 |a Análisis de los alimentos |
| 650 | 1 | 4 | |9 14292 |a Análisis químico |
| 650 | 1 | 4 | |9 13996 |a Agua |
| 650 | 1 | 4 | |9 15222 |a Proteínas |
| 650 | 1 | 4 | |9 12746 |a Alimentos |
| 650 | 1 | 0 | |a Carbohidratos |9 15050 |
| 650 | 1 | 4 | |9 15225 |a Lípidos |
| 650 | 1 | 7 | |a Enzimas |9 15606 |
| 650 | 1 | 7 | |a Colorimetría |9 17713 |
| 650 | 1 | 0 | |a Cromatografía |9 13287 |
| 650 | 1 | 7 | |a Reología |9 15496 |
| 650 | 1 | 7 | |a Colorantes |9 18604 |
| 650 | 1 | 7 | |a Pigmentos |9 23289 |
| 650 | 1 | 4 | |a COMPONENTES |9 13112 |
| 650 | 1 | 7 | |a Flavonoides |9 19539 |
| 999 | |c 157620 |d 157620 | ||
| 040 | |c arresunl |a arresunl |g GABRIEL MIRANDA | ||
| 041 | |a eng | ||
| 044 | |a xxu | ||
| 082 | 0 | 4 | |a 664 |b H 21 han |
| 245 | 1 | 0 | |a Handbook of food analytical chemistry / |c Edited by Ronald E. Wrolstad ... [et al.]. |
| 260 | 3 | |a New Jersey : |b Wiley, |c 2005 | |
| 300 | |a 2 v. (xv, 768; xv, 606 p.) : |b il. | ||
| 505 | 0 | |a El volumen 1 se titula: Water, Proteins, Enzymes, Lipids, and Carbohydrates. | |
| 505 | 0 | |a El volumen 2 se titula: Pigments, Colorants, Flavors, Texture, and bioactive food components. | |
| 541 | |c Compra | ||
| 700 | 1 | |a Wrolstad, Ronald E. |9 31522 | |
| 942 | |c 00001 |2 ddc | ||