01245nam a22002891ar45000010006000000050017000060080041000230200015000640400012000790410008000910440008000990820017001071000029001242450036001532500033001892600054002223000015002765050327002916500031006186500040006496500038006899040011007279050013007389070011007519990017007629520176007791627420251201164648.0010508s1995    enk     r     000 0 spa u  a075140196X  aclsautm0 aspa  aenk04a664.07bJ2311 aJames, Ceirwyn S.94173410aAnalytical chemistry of foods /  a1st ed.b1995; reimpr. 1996.  aLondon :bBlackie Academic & Professional,c1995.  aix, 178 p.0 aPart 1. Theory 1. Introduction; 2. Assessment of nalytical methods and data, 3. Principles of techniques used in food analysis, 4. Theory of analytical methods for specific food constituents; Part 2. 5. Experimental procedures-estimation of major food constituents; 6. General food studies, 7. Additional reading material.10aALIMENTOSxANALISIS95046310aCOMPOSICION DE LOS ALIMENTOS91421904aCONTAMINACION DE ALIMENTOS924109  aRosana  a21039-BC  aCarlos  c16274d16274  001040708BDGAaBXSSbBXSSd2001-05-08l0o664.07 J231pUTEML10027886r2024-03-09 01:11:05tc. 1 Bodegaw2024-03-09yLIBzCO: I. ALIMENTOS/Entregado: 16/07/Ana. 167/2001