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|a Sistema de Bibliotecas de la Universidad de Costa Rica
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| 245 |
1 |
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|a Advanced dairy chemistry.
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| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-1-4614-4714-6
|y Ver documento en línea (Volume 1A: Proteins: Bascis aspects)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-1-4939-2800-2
|y Ver documento en línea (Volume 1B: Proteins: Applied aspects)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-3-030-48686-0
|y Ver docuyemnto en línea (Volume 2)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-0-387-84865-5
|y Ver documento en línea (Volume 3: Lactose, Water, Salts and Minor Constituents)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-1-4614-4714-6
|y Ver documento en línea (Volume 1A: Proteins: Bascis aspects)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-1-4939-2800-2
|y Ver documento en línea (Volume 1B: Proteins: Applied aspects)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-3-030-48686-0
|y Ver docuyemnto en línea (Volume 2)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-0-387-84865-5
|y Ver documento en línea (Volume 3: Lactose, Water, Salts and Minor Constituents)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-1-4614-4714-6
|y Ver documento en línea (Volume 1A: Proteins: Bascis aspects)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-1-4939-2800-2
|y Ver documento en línea (Volume 1B: Proteins: Applied aspects)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-3-030-48686-0
|y Ver docuyemnto en línea (Volume 2)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-0-387-84865-5
|y Ver documento en línea (Volume 3: Lactose, Water, Salts and Minor Constituents)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-1-4614-4714-6
|y Ver documento en línea (Volume 1A: Proteins: Bascis aspects)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-1-4939-2800-2
|y Ver documento en línea (Volume 1B: Proteins: Applied aspects)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-3-030-48686-0
|y Ver docuyemnto en línea (Volume 2)
|
| 856 |
4 |
1 |
|u https://springerlink.proxyucr.elogim.com/book/10.1007/978-0-387-84865-5
|y Ver documento en línea (Volume 3: Lactose, Water, Salts and Minor Constituents)
|