Introduccion a la bioquimica de los alimentos

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Bibliographic Details
Main Author:	Cheftel, Jean Claude
Other Authors:	Cheftel, Henri, Desnuelle, Pierre, Lopez Capont, Francisco
Format:	Book
Language:	Undetermined Spanish
Published:	Zaragoza Acribia
Subjects:	AGUA CARNE FRUTAS GRANOS GRASAS LECHE LIPIDOS MICROBIOLOGIA OXIDACIoN PANIFICACION PARDEAMIENTO ENZIMATICO PECTINAS PESCADO
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