Química culinaria:estudio de lo que les sucede a los alimentos
Editorial EDITORIAL ACRIBIA, S.A.
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- Publisher EDITORIAL ACRIBIA, S.A.
- ISBN13 9788420008233
- ISBN10 8420008230
- Type Book
- Pages 304
- Published 1996
- Language Spanish
- Bookbinding Rustic
Sections
GastronomyQuímica culinaria:estudio de lo que les sucede a los alimentos
Editorial EDITORIAL ACRIBIA, S.A.
-5% disc. 30,00€
28,50€
Save 1,50€
Available online, receive it in 24/48h working days
Do you want to pick it up at the bookstore?
Do you want to pick it up at the bookstore?
Free shipping Mainland Spain
FREE shipping from €19
to mainland Spain
24/48h shipping
5% discount on all books
FREE pickup at the bookstore
Come and be surprised!
Book Details
Cereales. Azúcares. Hortalizas. Frutas, frutos secos, gomas y legumbres. Productos lácteos. Huevos y salsas. Carne. Pescados y mariscos. Aceites y grasas. Bebidas. Aditivos, digestión y microorganismos.
Sections
Gastronomy