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| LEADER |
01252Cam#a2200421#u#4500 |
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OIN000534 |
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OIN |
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20140310101142 |
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| 020 |
# |
# |
|a 9684260776
|
| 040 |
# |
# |
|a OIN
|b spa
|c OIN
|
| 092 |
# |
# |
|c 577:677BRA
|
| 100 |
1 |
# |
|a Braverman, J.B.S.
|e Autor
|
| 240 |
1 |
# |
|a Introduction to the biochemistry of foods.
|g Elsevier scientific publishing. ISBN: 0444414509
|l Español.
|f c1976.
|
| 245 |
1 |
0 |
|a Introducción a la bioquímica de los alimentos :
|b Nueva Edición por Z. Berk.
|
| 260 |
# |
# |
|a México D.F. :
|b El Manual Moderno,
|c c1980.
|
| 300 |
# |
# |
|a 358p. :
|b il.
|
| 650 |
# |
4 |
|a Bioquímica
|
| 650 |
# |
4 |
|a COMPOSICION DE LOS ALIMENTOS
|
| 650 |
# |
4 |
|a PRODUCTOS QUIMICOS ORGANICOS
|
| 650 |
# |
4 |
|a QUIMICA ORGANICA
|
| 650 |
# |
4 |
|a FERMENTACION
|
| 650 |
# |
4 |
|a CARBOHIDRATOS
|
| 650 |
# |
4 |
|a Aceites
|
| 650 |
# |
4 |
|a ENZIMAS
|
| 650 |
# |
4 |
|a LIPIDOS
|
| 650 |
# |
# |
|a PROTEINAS
|
| 650 |
# |
# |
|a PARDEAMIENTO
|
| 700 |
1 |
# |
|a Berk, Z,
|e Autor
|
| 700 |
1 |
# |
|a Hill, Fernado A,
|e Traductor
|
| 866 |
# |
0 |
|a 3 ej. v. 1
|
| 907 |
# |
# |
|a BIBLIOG
|
| 908 |
# |
# |
|a imp
|
| 930 |
# |
# |
|a 2248
|d PRE
|
| 930 |
# |
# |
|a 2454
|
| 952 |
# |
# |
|p OIN2248
|a OIN
|b OIN
|o 577-]677BRA
|y imp
|
| 952 |
# |
# |
|p OIN2454
|a OIN
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|o 577-]677BRA
|y imp
|
| 999 |
# |
# |
|a GUILLERMO
|
