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00926nam a2200289uu 4500 |
| 001 |
000106479 |
| 005 |
20090819090736.0 |
| 008 |
090817s2003 xxk ||||| eng |
| 020 |
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|a 9781904007531
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| 035 |
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|a 9237846
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| 040 |
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|a Sistema de Bibliotecas de la Universidad de Costa Rica
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| 041 |
0 |
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|a eng
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| 082 |
0 |
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|a 664.07
|b E12f
|2 21
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| 100 |
1 |
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|a Earle, Mary D.
|e Autor/a
|4 aut
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| 245 |
1 |
0 |
|a Fundamentals of food reaction technology /
|c Mary Earle and Richard Earle
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| 260 |
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|a Surrey, UK :
|b Leatherhead Food International,
|c 2003.
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| 300 |
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|a x, 187 páginas :
|b ilustraciones
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| 650 |
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|a ALIMENTOS
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| 650 |
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|x INDUSTRIA Y COMERCIO
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| 650 |
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|x PRESERVACION
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| 650 |
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|a CALOR
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| 700 |
1 |
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|a Earle, Richard
|d 1930-
|e Autor/a
|4 aut
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| 900 |
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|a 2009
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| 912 |
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|a 19-AUG-2009 - BARQUERO SANABRIA, PAOLA
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| 917 |
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|a 17-AUG-2009 - MALAVASSI AGUILAR, FLORA ALICIA
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| 949 |
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|a PB -DQS
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| 916 |
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|a Centro Catalográfico
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