<![CDATA[Biblioteca do ISEL Search for 'kw,wrdl: quimica' with limit(s): 'mc-itype,phr:MO se:Chemical and Functional Properties of Food Components Series']]>

<![CDATA[Biblioteca do ISEL Search for 'kw,wrdl: quimica' with limit(s): 'mc-itype,phr:MO se:Chemical and Functional Properties of Food Components Series']]> https://biblioteca.isel.pt/cgi-bin/koha/opac-search.pl?idx=kw&q=quimica&limit=mc-itype%2Cphr%3AMO&limit=se%3AChemical%20and%20Functional%20Properties%20of%20Food%20Components%20Series&format=rss2 2 0 50 Chemical and functional properties of food components ISBN 1-58716-149-4 https://biblioteca.isel.pt/cgi-bin/koha/opac-detail.pl?biblionumber=873 By Zdzislaw E. Sikorski. CRC Press 2002 . 367 p. 1-58716-149-4

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]]> https://biblioteca.isel.pt/cgi-bin/koha/opac-detail.pl?biblionumber=873 Methods of analysis of food components and additives ISBN 0-8493-1647-2 https://biblioteca.isel.pt/cgi-bin/koha/opac-detail.pl?biblionumber=3976 By Semih Ötles. Taylor & Francis 2005 . 437 p. 0-8493-1647-2

Place Hold on Methods of analysis of food components and additives

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