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01061nam a2200373 i 4500 |
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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 25-01-2010
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| 980 |
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|a MDR
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| 981 |
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|a 17-05-2011
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| 991 |
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|a TEXTO
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| 991 |
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|a 170511
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| 020 |
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|a ISBN:978-950-504-567-9
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| 035 |
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|a 029899
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| 041 |
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|a spa
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| 092 |
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|a Q02 D538 2005
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| 100 |
1 |
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|a Dianda, M.A.
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| 245 |
1 |
0 |
|a Elaboracion de quesos artesanales en Argentina
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| 250 |
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|a 2. ed.
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| 260 |
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|a Buenos Aires (Argentina) :
|b Hemisferio Sur,
|c 2005
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| 264 |
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|a Buenos Aires (Argentina) :
|b Hemisferio Sur,
|c 2005
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| 300 |
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|a 212 p.
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| 500 |
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|a Ilus. (1er. reimp. 2008)
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| 650 |
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7 |
|a FABRICACION DEL QUESO
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| 650 |
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7 |
|a TECNOLOGIA DE LOS ALIMENTOS
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| 650 |
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7 |
|a QUESO ELABORADO
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| 650 |
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7 |
|a COMPOSICION APROXIMADA
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| 942 |
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|c BK
|2 agris
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| 952 |
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0012/10c01
|o Q02 D538 2005
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| 952 |
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0069/11c02
|o Q02 D538 2005
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| 952 |
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0070/11c03
|o Q02 D538 2005
|