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01325nam a2200529 i 4500 |
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|a Universidad Nacional Agraria
|b spa
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| 911 |
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|a M
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| 978 |
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|a MF
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| 979 |
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|a 08-04-2013
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| 991 |
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|a TEXTO
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| 991 |
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|a MDF80413
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| 020 |
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|a ISBN: 978-84-96669-59-8
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| 035 |
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|a 033926
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| 041 |
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|a spa
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| 092 |
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|a Q02 L697
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| 100 |
1 |
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|a Harbutt, J.
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| 700 |
1 |
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|a Aspinwuall, M.
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| 700 |
1 |
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|a Blohorn, S.
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| 700 |
1 |
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|a Bozzetti, V.
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| 700 |
1 |
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|a Broome Ran Buck, K.J.
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| 700 |
1 |
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|a Cooper, S.
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| 700 |
1 |
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|a Curtin, D.
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| 700 |
1 |
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|a Davies, J.
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| 700 |
1 |
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|a Davis, S.
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| 700 |
1 |
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|a Rai Hijikata, A.G.
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| 700 |
1 |
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|a Honma, R.
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| 700 |
1 |
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|a Jarvis, K.
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| 700 |
1 |
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|a Linton, M.
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| 700 |
1 |
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|a Hanzueli Renz, G.P.
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| 700 |
1 |
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|a Sutton, R.
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| 700 |
1 |
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|a Studd, W.
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| 700 |
1 |
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|a Warwick, J.
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| 700 |
1 |
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|a Vernooij, A.
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| 245 |
1 |
3 |
|a El libro del queso
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| 260 |
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|a Madrid (España) :
|b Akal,
|c 2012
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| 264 |
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|a Madrid (España) :
|b Akal,
|c 2012
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| 300 |
|
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|a 352 p.
|
| 500 |
|
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|a Ilus
|
| 650 |
|
7 |
|a TECNOLOGIA DE LOS ALIMENTOS
|
| 650 |
|
7 |
|a FABRICACION DEL QUESO
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| 650 |
|
7 |
|a COMPOSICION APROXIMADA
|
| 650 |
|
7 |
|a MADURAMIENTO
|
| 650 |
|
7 |
|a CLASIFICACION DE PRODUCTOS
|
| 650 |
|
7 |
|a CALIDAD DEL PROCESAMIENTO
|
| 942 |
|
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|c BK
|2 agris
|
| 952 |
|
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0206/13
|o Q02 L697
|