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| LEADER |
01514nam a2200517 i 4500 |
| 007 |
ta |
| 040 |
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|a Universidad Nacional Agraria
|b spa
|
| 907 |
|
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|a Q02
|
| 908 |
|
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|a E21
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| 911 |
|
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|a MS
|
| 978 |
|
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|a RSM
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| 979 |
|
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|a 04-09-2007
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| 980 |
|
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|a MDR
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| 981 |
|
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|a 22-11-2010
|
| 991 |
|
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|a TEXTO
|
| 991 |
|
|
|a EFY3
|
| 020 |
|
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|a IBSN 958-698-108-8
|
| 035 |
|
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|a 025797
|
| 041 |
|
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|a spa
|
| 092 |
|
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|a Q02 P226
|
| 100 |
1 |
|
|a Pardo, M.E.
|
| 700 |
1 |
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|a Almanza G, F.
|
| 700 |
1 |
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|a Acero Duarte, L.E.
|
| 700 |
1 |
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|a Rodriguez Montenegro, L.
|
| 700 |
1 |
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|a Bernal, H.Y.
|
| 245 |
1 |
0 |
|a Guia de procesos para la elaboracion de productos lacteos
|
| 260 |
|
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|a Bogota (Colombia) :
|b ,
|c 2003 (reimp. 2005)
|
| 264 |
|
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|a Bogota (Colombia) :
|b ,
|c 2003 (reimp. 2005)
|
| 300 |
|
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|a 40 p.
|
| 490 |
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|a Serie Ciencia y tecnologia (Colombia)
|
| 500 |
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|a Ilus.; 9 ref.
|
| 650 |
|
7 |
|a TECNOLOGIA DE LOS ALIMENTOS
|
| 650 |
|
7 |
|a PRODUCTOS LACTEOS
|
| 650 |
|
7 |
|a PROCESAMIENTO
|
| 650 |
|
7 |
|a SECTOR AGROINDUSTRIAL
|
| 650 |
|
7 |
|a FABRICACION DEL QUESO
|
| 650 |
|
7 |
|a SUBPRODUCTOS DE LA LECHE
|
| 650 |
|
7 |
|a CALIDAD DE PROCESAMIENTO
|
| 653 |
|
|
|a GUIA
|
| 942 |
|
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|c BK
|2 agris
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1233/07c01
|o Q02 P226
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1523/07c02
|o Q02 P226
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1524/07c03
|o Q02 P226
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1525/07c04
|o Q02 P226
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1526/07c05
|o Q02 P226
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1925/10c06
|o Q02 P226
|