La Química y la Cocina
<span style="font-family: Times New Roman; font-size: small;"> </span><p style="margin: 0cm 0cm 10pt;" class="MsoNormal"><span style="color: black; line-height: 115%; font-size: 8pt; mso-bidi-font-family: "Arial Narrow";"><...
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| Format: | Article |
| Language: | Spanish |
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Universidad de Guanajuato
2012-02-01
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| Series: | Acta Universitaria |
| Online Access: | http://www.actauniversitaria.ugto.mx/index.php/acta/article/view/193 |
| Summary: | <span style="font-family: Times New Roman; font-size: small;"> </span><p style="margin: 0cm 0cm 10pt;" class="MsoNormal"><span style="color: black; line-height: 115%; font-size: 8pt; mso-bidi-font-family: "Arial Narrow";"><span style="font-family: Calibri;">Córdova Frunz, José Luis. <em>La Química y la Cocina. </em>México: (SEP; FCE; CONACYT), 2002. (La Ciencia para todos; 93).</span></span></p><span style="font-family: Times New Roman; font-size: small;"> </span> |
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| ISSN: | 0188-6266 |