Principios y métodos para el análisis del aroma en los alimentos
Jorge A. Pino Alea;
The book Principios y métodos para el análisis del aroma en los alimentos has been registred with the ISBN 978-959-7003-04-5 in Cámara Cubana del Libro. This book has been published by Instituto de Investigaciones para la Industria Alimenticia in 1995 in Cuba.
In addition to this record, there are another 10 books published by the same publisher. Standing out: Alimentos de humedad intermedia written by Colectivo de autores Durabilidad de los alimentos. Métodos de estimación written by Margarita Núñez de Villavicencio El Cáncer: Influencia dietética sobre su incidencia y prevención written by Elisa Panadñes Ambrosio Tratamientos anaerobios written by Jorge S. González Alonso and Conceptos básicos para la elaboración de productos de chocolatería written by Colectivo de autores.
How to cite this book?
CITATION (APA)
(Pino, 1995)
BIBLIOGRAPHIC REFERENCE (APA)
Pino Alea, J. A. (1995). Principios y métodos para el análisis del aroma en los alimentos. Cuba: Instituto de Investigaciones para la Industria Alimenticia
¿Where and when the book Principios y métodos para el análisis del aroma en los alimentos was published?
This book has been published in Cuba, but we don't know exactly the city or state of the publisher. Although just the country will be enough to reference your book on your thesis. It was published in 1995.
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