| 000 | 00873nam a22003017a 4500 | ||
|---|---|---|---|
| 001 | G65876 | ||
| 003 | MX-TxCIM | ||
| 008 | 121211s ||||f|m||||||| || | | | ||
| 040 | _aMX-TxCIM | ||
| 090 | _aLook under author name | ||
| 100 | 1 | _aVillegas, E. | |
| 245 | 0 | 0 | _aContribucion al conocimiento de los efectos de la coccion en el contenido de tiamina, riboflavina y niacina en algunos alimentos mexicanos |
| 260 |
_aMexico, DF (Mexico) : _bVillegas, E., _c1955 |
||
| 300 | _a32 pages | ||
| 340 | _aPrinted | ||
| 500 | _aThesis (B. Sc.) IPN. Escuela Nacional de Ciencias Biologicas, 1955 | ||
| 546 | _aEnglish | ||
| 591 | _a9802|EE | ||
| 595 | _aTC | ||
| 650 | 1 | 0 | _aAnalysis |
| 650 | 1 | 0 |
_aCooking _91924 |
| 650 | 1 | 0 | _aFood composition |
| 650 | 1 | 0 |
_aFood technology _91119 |
| 650 | 1 | 0 | _aFoods |
| 650 | 1 | 0 |
_aMethods _91178 |
| 650 | 1 | 0 |
_aProcessing _91218 |
| 942 | _cTH | ||
| 999 |
_c42315 _d42315 |
||