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| LEADER |
00904Cam#a2200361#u#4500 |
| 001 |
OIN000395 |
| 003 |
OIN |
| 005 |
20140409084600 |
| 008 |
010309s1991 sp a |||| ||spa d |
| 020 |
# |
# |
|a 8420007102
|
| 040 |
# |
# |
|a OIN
|b spa
|c OIN
|
| 092 |
# |
# |
|c 637.3SCO
|
| 100 |
1 |
# |
|a Scott, R.
|
| 245 |
1 |
0 |
|a Fabricación de Queso.
|
| 260 |
# |
# |
|a Zaragoza :
|b Acribia,
|c 1991.
|
| 300 |
# |
# |
|a xxiv. 520 p. :
|b il.
|
| 650 |
# |
4 |
|a QUESO
|
| 650 |
# |
4 |
|a PRODUCTOS LACTEOS
|
| 650 |
# |
4 |
|a ALIMENTOS
|
| 650 |
# |
4 |
|a LECHE
|
| 650 |
# |
4 |
|a FERMENTACION
|
| 650 |
# |
4 |
|a BACTERIOLOGIA QUESERA
|
| 650 |
# |
4 |
|a Aditivos
|
| 650 |
# |
4 |
|a STARTERS
|
| 650 |
# |
4 |
|a COAGULANTES Y PRICIPITANTES
|
| 650 |
# |
4 |
|a SUERO
|
| 650 |
# |
4 |
|a CALIDAD Y DEFECTOS DEL QUESO
|
| 866 |
# |
0 |
|a 1 ej. v.1
|
| 907 |
# |
# |
|a BIBLIOG
|
| 908 |
# |
# |
|a imp
|
| 930 |
# |
# |
|a 3007
|b v.1
|c Ej.1
|d RES
|
| 952 |
# |
# |
|p OIN3007
|t v.1 - Ej.1
|a OIN
|b OIN
|o 637.3SCO
|5 2
|y imp
|
| 999 |
# |
# |
|a GUILLERMO
|
