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LEADER |
01419nam a2200553 i 4500 |
007 |
ta |
040 |
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|a Universidad Nacional Agraria
|b spa
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907 |
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|a Q02
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911 |
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|a M
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978 |
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|a bgf
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979 |
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|a 25-09-2006
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991 |
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|a Texto
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991 |
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|a bsec
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020 |
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|a ISBN 84-200-0950-4
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035 |
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|a 024082
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041 |
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|a spa
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092 |
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|a Q02 T355
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100 |
1 |
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|a Rosenthal, A.J.
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700 |
1 |
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|a Robin Heath, M.
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700 |
1 |
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|a Prinz, J.F.
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700 |
1 |
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|a Kilcast, D.
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700 |
1 |
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|a Van Vliet, T.
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700 |
1 |
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|a Dobraszyk, B.J.
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700 |
1 |
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|a Vicent, J.F.
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700 |
1 |
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|a Smith, A.C.
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700 |
1 |
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|a De Bruijne, D.W.
|
700 |
1 |
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|a Bot, A.
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700 |
1 |
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|a Greaser, M.L.
|
700 |
1 |
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|a Pearson, A.M.
|
700 |
1 |
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|a Edwards, M.
|
700 |
1 |
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|a Smewing, J.
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245 |
1 |
0 |
|a Textura de los alimentos medida y percepcion
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260 |
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|a Zaragoza (España) :
|b Acribia,
|c 2001
|
264 |
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|a Zaragoza (España) :
|b Acribia,
|c 2001
|
300 |
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|a 299 p.
|
500 |
|
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|a Ilus., 80 ref.
|
650 |
|
7 |
|a TEXTURA
|
650 |
|
7 |
|a INSTRUMENTO DE MEDICION
|
650 |
|
7 |
|a ANALISIS ORGANOLEPTICO
|
650 |
|
7 |
|a ALIMENTOS PROCESADOS
|
650 |
|
7 |
|a TECNOLOGIA DE LOS ALIMENTOS
|
650 |
|
7 |
|a EVALUACION
|
650 |
|
7 |
|a PROPIEDADES MECANICAS
|
650 |
|
7 |
|a CARNE
|
650 |
|
7 |
|a HORTALIZA
|
650 |
|
7 |
|a FRUTAS
|
942 |
|
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|c BK
|2 agris
|
952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1620/06c01
|o Q02 T355
|
952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1621/06c02
|o Q02 T355
|