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ISBN/ISSN
AIMSIGH
CASTA
RESOURCE TYPE:
Electronic Resource
AUTHOR:
American Chemical Society. Division of Agricultural and Food Chemistry
SUBJECT:
Carbohydrates
Taispeáin scagairí (3)
RESOURCE TYPE:
Electronic Resource
AUTHOR:
American Chemical Society. Division of Agricultural and Food Chemistry
SUBJECT:
Carbohydrates
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Roghnaigh an leathanach | lena bhfuil roghnaithe:
R-phost
Easpórtáil
Priontáil
Cuir leis an Mála Leabhar
Roghnaigh toradh uimhir 1
1
Physiological effects of food carbohydrates
Foilsithe / Cruthaithe 1975
Gairmuimhir:
Ag lódáil...
Suíomh:
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Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource
Cuir leis an Mála Leabhar
Bain ón mála leabhar
Roghnaigh toradh uimhir 2
2
Use of sugars and other carbohydrates in the food industry.
Foilsithe / Cruthaithe 1955
Gairmuimhir:
Ag lódáil...
Suíomh:
Ag lódáil...
Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource
Cuir leis an Mála Leabhar
Bain ón mála leabhar
Roghnaigh an leathanach | lena bhfuil roghnaithe:
R-phost
Easpórtáil
Priontáil
Cuir leis an Mála Leabhar
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Cuardach cúng
CAMPUS
Diliman
2
DATABASE
Union Catalog (Buklod)
2
UNIT LIBRARY
College of Engineering Library II
2
YEAR OF PUBLICATION
Ó:
Go dtí:
SUBJECT
Carbohydrates
Electronic books
2
Congresses
1
Food industry and trade
1
Metabolism
1
Physiological effect
1
Sugars
1
breathnaigh ar gach rud ...
AUTHOR
American Chemical Society. Division of Agricultural and Food Chemistry
American Chemical Society. Division of Carbohydrate Chemistry
2
Hodge, John E. 1914-1996
1
Jeanes, Allene Rosalind 1906-
1
Symposium on the Use of Sugars and Other Carbohydrates in the Food Industry Los Angeles, Calif
1
RESOURCE TYPE
Electronic Resource
LANGUAGE
English
2
TUKLAS
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