| 000 | 00808nam-a2200301-a-4500 | ||
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| 005 | 20241013201937.0 | ||
| 008 | 990903s1997 mnua r 001 0 eng d | ||
| 010 | _a96078590 | ||
| 035 | _a245239 | ||
| 035 | _aUIA0187748 | ||
| 040 |
_aDLC _bspa _cUIASF _dUIASF |
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| 050 | 4 |
_aTP 248.C27 _bW47.1997 |
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| 082 | 0 | 4 |
_a664/.001/54778 _221 |
| 100 | _aWhistler, Roy Lester | ||
| 245 | 1 | 0 |
_aCarbohydrate chemistry for food scientists / _cRoy L. Whistler and James N. BeMiller. |
| 260 |
_aSt. Paul, Minn. : _bEagan, _c1997. |
||
| 300 |
_a241 p. : _bil. ; _c24 cm. |
||
| 500 | _aIncluye índice. | ||
| 650 | 4 | _aCarbohidratos. | |
| 700 | _aBeMiller, James N | ||
| 905 | _a01 | ||
| 942 | _cNEWBFXC1 | ||
| 999 |
_c180404 _d180404 |
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| 980 |
_8126340 _g ADMIN1 |
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| 003 | MX-MxUI | ||