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000327141 |
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20110914091438.0 |
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s1981 s1981 enk ||||| eng |
| 020 |
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|a 0080258956
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| 035 |
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|a 66309
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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 641.1
|b G186s2
|2 00
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| 100 |
1 |
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|a Gaman, P.M.
|e Autor/a
|4 aut
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| 245 |
1 |
4 |
|a The science of food:
|b an introduction to food science, nutrition and microbiology /
|c by P. M. Gaman and K. B. Sherrington.
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| 250 |
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|a 2. edition --
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| 260 |
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|a Oxford :
|b Pergamon,
|c 1981.
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| 300 |
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|a 245 páginas :
|b ilustraciones ;
|c 25 cm.--
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| 490 |
0 |
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|a Pergamon International Library
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| 500 |
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|a Reimpresiones: 1986.
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| 650 |
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|a ALIMENTOS -- COMPOSICION
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| 700 |
1 |
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|a Sherrington, K.B.
|e Autor/a
|4 aut
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| 912 |
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|a 14-SEP-2011 - CATALOG, HE
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| 949 |
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|a JC-BJC
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| 916 |
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|a Registros del LS-2000
|