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LEADER |
00000cam a22000002a 4500 |
001 |
ocm36359038 |
003 |
OCoLC |
005 |
20150815135601.0 |
008 |
030821s1997 enka 000 0 eng d |
010 |
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|a 96086400
|
035 |
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|a (Sirsi) i9780751403466
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040 |
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|a WR1
|c WR1
|d UV#
|
020 |
|
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|a 0751403466
|
050 |
|
4 |
|a QR115
|b M57
|3 1997
|
245 |
0 |
0 |
|a Microbiology and biochemistry of cheese and fermented milk /
|c edited by B.A. Law.
|
250 |
|
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|a 2nd ed.
|
260 |
|
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|a London ;
|a New York :
|b Blackie Academic & Professional,
|c c1997.
|
300 |
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|a xviii, 365 p. :
|b il. ;
|c 25 cm.
|
504 |
|
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|a Incluye bibliografías.
|
650 |
|
4 |
|a Microbiología de alimentos.
|9 3793
|
700 |
1 |
2 |
|a Law, Barry A.
|
901 |
|
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|a Z0
|b UV#
|
902 |
|
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|a DBUV
|
596 |
|
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|a 19
|
942 |
|
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|c LIBRO
|6 _
|
999 |
|
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|c 156494
|d 156494
|