MICROBIOLOGIA DE LOS ALIMENTOS
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | Spanish |
| Publicado: |
ZARAGOZA :
ACRIBIA,
1972
|
| Edición: | 2A. ED. |
| Materias: |
| LEADER | 00704nam a2200181 a 4500 | ||
|---|---|---|---|
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| 942 | |c BK | ||
| 041 | |a spa | ||
| 082 | |a 576.163 |b F848 1972 | ||
| 100 | |a FRAZIER, W. C. | ||
| 245 | 0 | 0 | |a MICROBIOLOGIA DE LOS ALIMENTOS |
| 250 | |a 2A. ED. | ||
| 260 | |a ZARAGOZA : |b ACRIBIA, |c 1972 | ||
| 300 | |a 512 P. | ||
| 650 | |a MICROBIOLOGIA | ||
| 999 | |c 91606 |d 91606 | ||
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| 952 | |0 0 |1 0 |4 0 |6 576_163000000000000_F848 |7 0 |8 CG |9 165887 |a 13 |b 13 |c CG |d 2012-08-15 |i 13001311 |o 576.163 F848 |p 13001311 |r 2017-05-22 |t 2 |w 2012-08-15 |y BK | ||