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PA-PaUSB |
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20151229145356.0 |
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181004s2002 pan ||||g| | 00| ||spa d |
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|a Sistema de Bibliotecas de la Universidad de Panamá
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|a Franco, Lilia
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1 |
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|a Evaluación de los peligros y puntos críticos de control en cinco recetas elaboradas en el Departamento de Nutrición y Dietética del Hospital Psiquiátrico Nacional
|c por Lilia Franco, Sugeidy Mendieta
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| 260 |
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|a Panamá
|b Universidad
|c 2002.
|
| 300 |
|
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|a 119 p.
|b ilus. ;
|c 28 cm.
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| 650 |
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|a COCINA PARA ENFERMOS
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| 650 |
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|a COMPOSICION DE LOS ALIMENTOS
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| 650 |
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|a MICROBIOLOGIA DE ALIMENTOS
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| 650 |
|
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|a CONTAMINACION DE ALIMENTOS
|
| 650 |
|
7 |
|a DIETETICA
|
| 700 |
|
|
|a I. Mendieta Sugeidy
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| 900 |
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|a e.1
|b 7631
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