T. P. COULTATE. Food: the chemistry of its components. [London] : The Royal Society of Chemistry, 1996. 360 p.

Authors

  • Miguel Chong Pontificia Universidad Católica del Perú

Keywords:

Alimentos, Composición, Análisis

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Published

1997-04-08

How to Cite

Chong, M. (1997). T. P. COULTATE. Food: the chemistry of its components. [London] : The Royal Society of Chemistry, 1996. 360 p. Revista De Química, 11(1), 122. Retrieved from https://revistas.pucp.edu.pe/index.php/quimica/article/view/5299

Issue

Vol. 11 No. 1 (1997)

Section

Libros y Revistas

License

Copyright (c) 2016 Revista de Química

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.