Introduction a la biochimie et a la technologie des aliments /

Bibliographic Details
Main Authors:	Cheftel, Jean Claude (Author, Autor/a), Cheftel, Henri (Autor/a), Besancon, Pierre (Autor/a)
Format:	Book
Language:	English
Published:	Lavoisier : Technique et Documentation, 1986.
Subjects:	ALIMENTOS > ANALISIS TECNOLOGIA DE ALIMENTOS

Description
Physical Description:	419 páginas : ilustraciones
ISBN:	285206071X

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