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	1.	Fundamentos físicos para la ciencia de alimentos. by Hernández Salueña, Begoña [autora.] Edition: Primera edición. Material type: Text; Format: print ; Literary form: Not fiction Language: Spanish Original language: Publisher: Zaragoza, España : Acribia 2018 Availability: Items available for loan: Biblioteca Jorge Vértiz Campero, S.J. (1)Call number: TX541 H47 2018. Place hold Add to cart (remove)
	2.	Química de los alimentos. by Badui Dergal, Salvador [autor] Series: Always learning Edition: Quinta edición. Material type: Text; Format: print ; Literary form: Not fiction Language: Spanish Publisher: México : Pearson Educación, 2013 Availability: Items available for loan: Biblioteca Jorge Vértiz Campero, S.J. (1)Call number: TX541 B338 2013. Place hold Add to cart (remove)
	3.	Microbiología de los alimentos : Fundamentos y aplicaciones en ciencias de la salud. by Hernández Urzúa, Miguel Ángel [autor.] Edition: Primera edición. Material type: Text; Literary form: Not fiction Language: Spanish México : Médica Panamericana, 2016 Availability: Items available for loan: Biblioteca Jorge Vértiz Campero, S.J. (3)Call number: QR115 H475 2016, ... Place hold Add to cart (remove)

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