PROTEINAS y polisacáridos como ingredientes funcionales

By: Contributor(s): Material type: TextTextSeries: Exactas; Serie Tec. en Alimentos ; 1Publication details: La Plata : Editorial de la Universidad Nacional de La Plata (EDULP), 2002.Description: 215 p. ; 20 cmISBN:
  • 9503402298
Subject(s):
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Item type Current library Collection Call number Status Date due Barcode
Libros Libros Biblioteca Pública de la UNLP Fondo general (BP) General Available DUN508937

Bibliografía al final de capítulos

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