Book
Estudio de pérdida de calidad culinaria de frijol (Phaseolus vulgaris)
Relación con las enzimas ramnogalacturonasa, galactanasa y alfa amilasa «
Score:
Reviews:
Times tipped:
Times read:
Author(s):
Category:
ISBN
9783847352570
Welcome to Boeklezers.nl
Boeklezers.nl is a network for social reading. We help readers discover new books and authors, and bring readers in contact with each other and with writers. Read more ».
Reviews of Estudio de pérdida de calidad culinaria de frijol (Phaseolus vulgaris) by Enrique Martínez-Manrique & Enrique Mart
Estudio de pérdida de calidad culinaria de frijol (Phaseolus vulgaris) has been reviewed 0 times. The average score is . 0 people has read the book.
There are no reviews for this book yet.
Idea box
