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01161nam a2200457 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 MS
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| 978 |
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|a MD
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| 979 |
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|a 31-08-2012
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| 991 |
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|a TEX
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| 991 |
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|a MDF22812
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| 020 |
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|a ISBN: 978-84-200-1131-8
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| 035 |
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|a 033225
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| 041 |
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|a spa
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| 092 |
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|a Q02 M814
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| 100 |
1 |
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|a Montville, T.J.
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| 700 |
1 |
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|a Manthews, K.R.
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| 245 |
1 |
0 |
|a Microbiología de los alimentos: Introducción
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| 260 |
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|a Zaragoza (España) :
|b Acribia,
|c 2009
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| 264 |
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|a Zaragoza (España) :
|b Acribia,
|c 2009
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| 300 |
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|a 459 p.
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| 500 |
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|a Ilus; 118 ref
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| 650 |
|
7 |
|a ALIMENTOS
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| 650 |
|
7 |
|a MICROBIOLOGIA
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| 650 |
|
7 |
|a ANALISIS MICROBIOLOGICO
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| 650 |
|
7 |
|a CONTROL DE PLAGAs
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| 650 |
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7 |
|a PATOGENOS
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| 650 |
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7 |
|a MICROORGANISMOS
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| 650 |
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7 |
|a ESPECIES
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| 650 |
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7 |
|a CAMPYLOBACTER
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| 650 |
|
7 |
|a SHIGELLA
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| 650 |
|
7 |
|a LISTENA MONOCYTOGENOS
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| 650 |
|
7 |
|a STHAPHYLOCOCUS AEREUS
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| 650 |
|
7 |
|a BACILLUS CEREUS
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| 650 |
|
7 |
|a FERMENTACION
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| 650 |
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7 |
|a MOHO
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| 650 |
|
7 |
|a INOCUIDAD ALIMENTARIA
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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 L0518/12
|o Q02 M814
|