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01512nam a2200517 i 4500 |
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|a Universidad Nacional Agraria
|b spa
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| 907 |
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|a Q01
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| 911 |
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|a M
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| 978 |
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|a EMF
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| 979 |
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|a 14-06-2010
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| 980 |
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|a EGCV
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| 981 |
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|a 01/07/2015
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| 991 |
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|a TEXTO
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| 991 |
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|a am13913
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| 991 |
|
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|a AGREGADOEGCV010715
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| 020 |
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|a ISBN 978-607-17-0042-1
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| 035 |
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|a 030583
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| 041 |
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|a spa
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| 092 |
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|a Q01 V732
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| 100 |
1 |
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|a Villegas de Gante, A.
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| 245 |
1 |
0 |
|a Tecnologia de alimentos de origen animal: Manual de practicas
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| 250 |
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|a 2. ed.
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| 260 |
|
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|a Mexico (Mexico) :
|b Trillas,
|c 2009 Copia no. 3 y 4 (reimp. 2011)
|
| 264 |
|
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|a Mexico (Mexico) :
|b Trillas,
|c 2009 Copia no. 3 y 4 (reimp. 2011)
|
| 300 |
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|a 184 p.
|
| 500 |
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|a Ilus.; 13 ref.
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| 650 |
|
7 |
|a TECNOLOGIA DE LOS ALIMENTOS
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| 650 |
|
7 |
|a PRODUCTOS DE ORIGEN ANIMAL
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| 650 |
|
7 |
|a PRODUCTOS LACTEOS
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| 650 |
|
7 |
|a ALIMENTOS
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| 650 |
|
7 |
|a CALIDAD
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| 650 |
|
7 |
|a CALIDAD DE PROCESAMIENTO
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| 650 |
|
7 |
|a PASTEURIZACION
|
| 650 |
|
7 |
|a QUESO ELABORADO
|
| 650 |
|
7 |
|a DESNATADO
|
| 650 |
|
7 |
|a FABRICACION DE LA MANTEQUILLA
|
| 650 |
|
7 |
|a CALIDAD
|
| 650 |
|
7 |
|a CARNE
|
| 653 |
|
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|a CALIDAD DE LA LECHE
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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 L0731/10c01
|o Q01 V732
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| 952 |
|
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0732/10c02
|o Q01 V732
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| 952 |
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1431/13c03
|o Q01 V732
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| 952 |
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1432/13c04
|o Q01 V732
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| 952 |
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0530/15c05
|o Q01 V732
|