T. P. COULTATE. Food: the chemistry of its components. [London] : The Royal Society of Chemistry, 1996. 360 p.
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| Format: | Others |
| Language: | Español |
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Revista de Química
2013
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| Subjects: | |
| Online Access: | http://revistas.pucp.edu.pe/index.php/quimica/article/view/5299/5295 http://repositorio.pucp.edu.pe/index/handle/123456789/100294 |
| Description not available. |