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| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocm41647588 |
| 003 |
OCoLC |
| 005 |
20210902111737.0 |
| 008 |
060424s1998 sp a b 000 0 spa d |
| 999 |
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|c 193483
|d 193483
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| 020 |
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|a 8479783796
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| 040 |
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|a PL#
|b spa
|c PL#
|d UV#
|
| 050 |
|
4 |
|a TX631
|b B44
|
| 100 |
1 |
|
|a Bello Gutiérrez, José.
|9 368882
|
| 245 |
1 |
0 |
|a Ciencia y tecnología culinaria :
|b fundamentos científicos de los procesos culinarios implicados en la restauración colectiva /
|c José Bello Gutiérrez.
|
| 260 |
|
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|a Madrid :
|b Díaz de Santos,
|c [1998].
|
| 300 |
|
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|a xv, 269 p. :
|b il. ;
|c 22 cm.
|
| 336 |
|
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|2 rdacontent
|
| 337 |
|
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|2 rdamedia
|
| 338 |
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|2 rdacarrier
|
| 504 |
|
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|a Bibliografía: p. 267-269.
|
| 650 |
|
4 |
|a Gastronomía.
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
|
|a DGBUV
|
| 942 |
|
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|c LIBRO
|
