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LEADER |
01291nam a2200481 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 RSM
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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 SEPRO
|
020 |
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|a ISBN 84-200-0784-6
|
035 |
|
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|a 024124
|
041 |
|
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|a spa
|
092 |
|
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|a Q02 B772
|
100 |
1 |
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|a Burgeois, C.M.
|
700 |
1 |
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|a Larpent, J.P.
|
700 |
1 |
|
|a Beltran Garcia, J.A.
|
245 |
1 |
0 |
|a Microbiologia alimentaria : Fermentaciones alimentarias
|
260 |
|
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|a Zaragoza (España) :
|b Acribia,
|c c1989
|
264 |
|
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|a Zaragoza (España) :
|b Acribia,
|c c1989
|
300 |
|
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|a v.2 : 366 p.
|
500 |
|
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|a Ilus.; 278 ref.
|
650 |
|
7 |
|a MICROBIOLOGIA
|
650 |
|
7 |
|a ALIMENTOS
|
650 |
|
7 |
|a FERMENTACION
|
650 |
|
7 |
|a PRODUCTOS DE ORIGEN VEGETAL
|
650 |
|
7 |
|a PRODUCTOS DE ORIGEN ANIMAL
|
650 |
|
7 |
|a COMPOSICION APROXIMADA
|
650 |
|
7 |
|a MICROORGANISMOS
|
650 |
|
7 |
|a TOXICIDAD
|
650 |
|
7 |
|a CONTAMINANTES
|
650 |
|
7 |
|a PRODUCTOS FERMENTADOS
|
650 |
|
7 |
|a PRODUCTOS PROCESADOS
|
650 |
|
7 |
|a CONTENIDO ALCOHOLICO
|
650 |
|
7 |
|a CARNE
|
650 |
|
7 |
|a LEVADURA
|
650 |
|
7 |
|a MOHO
|
942 |
|
|
|c BK
|2 agris
|
952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1750/06v02c01
|o Q02 B772
|
952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1751/06v02c02
|o Q02 B772
|