Carbohydrate chemistry for food scientists /

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Carbohydrate chemistry for food scientists /

Detalles Bibliográficos
Autores principales:	Whistler, Roy Lester (Autor, Autor/a), BeMiller, James N. (Autor/a)
Formato:	Libro
Lenguaje:	English
Publicado:	Minnesota, USA : Eagan Press, c1997.
Materias:	TECNOLOGIA DE ALIMENTOS CARBOHIDRATOS

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