The Structure and Composition of Foods : Milk (Including Human), Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Fats, Poultry, Fish, Shellfish /
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| Hlavní autor: | |
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| Další autoři: | |
| Médium: | Kniha |
| Jazyk: | angličtina |
| Vydáno: |
Nueva York, EUA :
Wiley,
1937, c1937
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| Témata: | |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
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MARC
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| 001 | 000066780 | ||
| 005 | 20250521000000.0 | ||
| 009 | 20260310091227.848 | ||
| 037 | |a Acervo ITESO - Biblioteca | ||
| 041 | |a ING | ||
| 082 | |a 664. |b WIN V. 3 | ||
| 100 | |a Winton, Andrew I. |e (autor) | ||
| 245 | 1 | 4 | |a The Structure and Composition of Foods : |b Milk (Including Human), Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Fats, Poultry, Fish, Shellfish / |c A.I. Winton, K.B. Winton. |
| 264 | 4 | |a Nueva York, EUA : |b Wiley, |c 1937, c1937 | |
| 300 | |a 524 p. | ||
| 336 | |a texto |b txt |2 rdacontenido | ||
| 337 | |a sin mediación |b n |2 rdamedio | ||
| 338 | |a volumen |b nc |2 rdasoporte | ||
| 649 | |a XX | ||
| 650 | |a Alimentos y Bebidas - |x Composición | ||
| 650 | |a Industria Alimenticia | ||
| 650 | |a Tecnología de Alimentos | ||
| 700 | |a Winton, Kate Barber | ||
| 910 | |a Fondo General | ||
| 920 | |a Impresos - Libros | ||
| 930 | |a Colección General | ||
| 905 | |a 101 | ||
| 901 | |a 0500022380 |b IT1 |c ACC |u 20250521 | ||
| 902 | |a https://opac.biblio.iteso.mx/vufind/Record/000066780 | ||