|
|
|
|
| LEADER |
00917nam a2200361 i 4500 |
| 007 |
ta |
| 040 |
|
|
|a Universidad Nacional Agraria
|b spa
|
| 907 |
|
|
|a Q02
|
| 911 |
|
|
|a M
|
| 978 |
|
|
|a rsm
|
| 979 |
|
|
|a 03-11-2003
|
| 991 |
|
|
|a TEXTO
|
| 991 |
|
|
|a ROSC
|
| 020 |
|
|
|a ISBN 84-200-0001-9
|
| 035 |
|
|
|a 018436
|
| 041 |
|
|
|a spa
|
| 092 |
|
|
|a Q02 D576
|
| 100 |
1 |
|
|a Dilanjan, S.Ch.
|
| 700 |
1 |
|
|a Kuhn, F.
|
| 700 |
1 |
|
|a De Quiros y Fernandez, C.B.
|
| 245 |
1 |
0 |
|a Fundamentos de la elaboracion del queso
|
| 260 |
|
|
|a Zaragoza (España) :
|b Acribia,
|c 1970
|
| 264 |
|
|
|a Zaragoza (España) :
|b Acribia,
|c 1970
|
| 300 |
|
|
|a 127 p.
|
| 500 |
|
|
|a Ilus.; 9 ref.
|
| 650 |
|
7 |
|a TECNOLOGIA DE LOS ALIMENTOS
|
| 650 |
|
7 |
|a FABRICACION DEL QUESO
|
| 650 |
|
7 |
|a QUESO
|
| 650 |
|
7 |
|a COMPOSICION APROXIMADA
|
| 650 |
|
7 |
|a MADURAMIENTO
|
| 650 |
|
7 |
|a CALIDAD
|
| 942 |
|
|
|c BK
|2 agris
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0900/03
|o Q02 D576
|