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01025nam a2200313 a 4500 |
| 001 |
UNA01000329769 |
| 005 |
20240617151935.0 |
| 008 |
240604s2019 xxua r 000 0 spa d |
| 020 |
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|a 9781119027447
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| 040 |
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|a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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| 082 |
0 |
4 |
|a 664.024
|b H981m2
|2 22
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| 100 |
1 |
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|a Hutkins, Robert W. ,
|e autor
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| 245 |
1 |
0 |
|a Microbiology and technology of fermented foods /
|c Robert W. Hutkins.
|
| 250 |
|
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|a Second edition
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| 260 |
|
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|a NJ, USA :
|b Wiley Blackwell,
|c c2019.
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| 300 |
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|a xi, 603 páginas :
|b ilustraciones en blanco y negro.
|
| 336 |
|
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|a texto
|2 rdacontent
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| 337 |
|
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|a sin mediación
|2 rdamedia
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| 338 |
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|a volumen
|2 rdacarrier
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| 490 |
0 |
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|a IFT Press series
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| 650 |
0 |
4 |
|a MICROBIOLOGÍA DE LOS ALIMENTOS
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| 650 |
0 |
4 |
|a TECNOLOGÍA DE ALIMENTOS
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| 650 |
0 |
4 |
|a FERMENTACIÓN
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| 650 |
0 |
4 |
|a MICROORGANISMOS
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| 650 |
0 |
4 |
|a ALIMENTOS
|
| 650 |
0 |
4 |
|a QUÍMICA DE LOS ALIMENTOS
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| 650 |
0 |
4 |
|a INDUSTRIA ALIMENTARIA
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| 650 |
0 |
4 |
|a QUESOS
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| 650 |
0 |
4 |
|a BEBIDAS ALCOHOLICAS
|