Recent developments in the analysis of food lipids and other lipids.

Recurso Externo

https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=22504

Author

Aitzetmuller, Kurt,

DOI

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APAISO 690-2ChicagoMLAVancouverHarvard

Palabras clave:
Aceites.
Grasa
Lípidos.
Triglicéridos.

Enlace

https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=22504

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