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	1.	La cocina y la ciencia. by Barham, Peter Material type: Text; Format: print ; Nature of contents: ; Literary form: Fiction Language: Spanish Publication details: Zaragoza : Acribia, 2003 Online access: Click here to access online Availability: Items available for loan: BIBLIOTECA CENTRAL U.F.T (5)Call number: QU50 B251 2003, ... Place hold Add to cart (remove)
	2.	Química de los alimentos. by Belitz, Hans Dieter Grosch, W Edition: 2a ed. Material type: Text; Format: print ; Nature of contents: ; Literary form: Fiction Language: Spanish Publication details: Zaragoza : Acribia, 1992 Availability: Items available for loan: BIBLIOTECA CENTRAL U.F.T (2)Call number: QU50 B431 1992, ... Place hold Add to cart (remove)
	3.	Química de los alimentos: mecanismos y teoría. by Wong, Dominic W. S Material type: Text; Format: print ; Nature of contents: ; Literary form: Fiction Language: Spanish Publication details: Zaragoza : Acribia, 1989 Availability: Items available for loan: BIBLIOTECA CENTRAL U.F.T (2)Call number: QU50 W872 1989, ... Place hold Add to cart (remove)
	4.	Química culinaria: estudio de lo que les sucede a los alimentos antes, durante y después de cocinados. by Coenders, A Material type: Text; Format: print ; Literary form: Not fiction Language: Spanish Publication details: Zaragoza,Espańa, : Acribia, [1996] Availability: Items available for loan: BIBLIOTECA CENTRAL U.F.T (2)Call number: QU50 C672 1996, ... Place hold Add to cart (remove)
	5.	Química de los alimentos. by Badui Dergal, Salvador Edition: 4a ed. Material type: Text; Format: print ; Nature of contents: ; Literary form: Fiction Language: Spanish Publication details: México : Pearson Educación, 2006 Availability: Items available for loan: BIBLIOTECA CENTRAL U.F.T (1)Call number: QU50 B138 2006. Place hold Add to cart (remove)
	6.	Paso práctico n°3: titulación ácido base. by Desconocido Material type: Text; Format: print ; Literary form: Language: Spanish Availability: Not available: BIBLIOTECA CENTRAL U.F.T: Cancelado (4). Add to cart (remove)
	7.	Paso práctico n°4: reacciones de oxidación-reducción. by Salgado Morán, Guillermo Material type: Text; Format: print ; Literary form: Fiction Language: Spanish Availability: Not available: BIBLIOTECA CENTRAL U.F.T: Cancelado (8). Add to cart (remove)
	8.	Química culinaria : estudio de lo que les sucede a los alimentos antes, durante y después de cocinados / A. Coeders; [traducción a cargo de Ester Sanz Lopez, rev. tec. Bernabé Sanz Pérez. by Coenders, A Material type: Text; Format: print ; Literary form: Not fiction Publication details: Zaragoza : Acribia 2011 Online access: Click here to access online Availability: Items available for loan: BIBLIOTECA CENTRAL U.F.T (2)Call number: QU50 C672 2011, ... Place hold Add to cart (remove)

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