| 000 | 01918nam a2200505Ii 4500 | ||
|---|---|---|---|
| 001 | DIGFCE0384 | ||
| 003 | NyNyDIG | ||
| 007 | cr ||||||||||| | ||
| 008 | 220307t20181990mx a ob 000 0 spa d | ||
| 006 | m o d | ||
| 035 | _a(OCoLC)1319853262 | ||
| 040 |
_aDGITA _beng _erda _epn _cDGITA |
||
| 020 |
_a9786071657350 _qeBook _qpdf |
||
| 020 |
_a9786071603418 _qeBook _qePub |
||
| 020 | _z9786071652652 | ||
| 050 | 1 | 4 | _aTX545 ebook |
| 082 | 1 | 4 | _a641.5 |
| 100 | 1 |
_aCórdova Frunz, José Luis, _eauthor. |
|
| 245 | 1 | 3 |
_aLa química y la cocina / _cJosé Luis Córdova Frunz. |
| 250 | _aPrimera edición electrónica. | ||
| 264 | 1 |
_aMéxico, D.F. : _bFondo de Cultura Económica : _bSEP, Secretaría de Educación Pública : _bCONACyT, Consejo Nacional de Ciencia y Tecnología, _c2018. |
|
| 264 | 4 | _c©1990 | |
| 300 |
_a1 online resource : _billustrations. |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_acomputer _bc _2rdamedia |
||
| 338 |
_aonline resource _bcr _2rdacarrier |
||
| 347 |
_atext file _2rdaft |
||
| 347 | _bPDF | ||
| 347 | _bEPUB | ||
| 490 | 1 |
_aLa ciencia para todos ; _v93 |
|
| 500 | _a"30 años de la ciencia para todos." | ||
| 504 | _aIncludes bibliographical references. | ||
| 588 | 0 | _aOnline resource; title from PDF title page (Digitalia, viewed March 7, 2021) | |
| 650 | 0 | _aCooking. | |
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood _xComposition. |
|
| 655 | 0 | _aElectronic books. | |
| 791 | 2 |
_aDigitalia (Firm), _edistributor. |
|
| 793 | 0 |
_gDigitalia eBook Collection: _aFondo de Cultura Económica |
|
| 776 | 0 | 8 |
_iPrint version: _aCórdova Frunz, José Luis. _tQuímica y la cocina. _bCuarta edición. _dMéxico, D.F. : Fondo de Cultura Económica, 2017 _z9786071652652 |
| 830 | 0 |
_aColección "Ciencia para todos" ; _v93. |
|
| 856 | 4 | 0 |
_3Digitalia Hispánica _uhttps://www.digitaliapublishing.com/a/42939/ |
| 910 | _aPremium collection: 2022 | ||
| 942 | _cRAA | ||
| 999 |
_c124984 _d124984 |
||