|
|
|
|
| LEADER |
00000nam a22000002a 4500 |
| 001 |
SBUV039199 |
| 006 |
a 000 0 |
| 008 |
000318s1991 nyua b 001 0 end d |
| 020 |
|
|
|a 0442002726
|
| 020 |
|
|
|a 9780442002725
|
| 035 |
|
|
|a (Sirsi) i9780442002725
|
| 040 |
|
|
|a DLC
|c DLC
|d UV#
|
| 050 |
0 |
4 |
|a TP248.65.F66
|b B553 1991
|
| 082 |
0 |
0 |
|a 664
|2 20
|
| 245 |
0 |
0 |
|a Biotechnology and food ingredients
|c / edited by Israel Goldberg, Richard Williams.
|
| 260 |
|
|
|a New York
|b : Van Nostrand Reinhold,
|c c1991.
|
| 300 |
|
|
|a xiii, 577 p.
|b : il.
|c ; 24 cm.
|
| 504 |
|
|
|a Incluye bibliografías e índice.
|
| 650 |
|
4 |
|a Biotecnología de alimentos.
|9 357460
|
| 700 |
1 |
|
|a Goldberg, Israel,
|d 1943- ,
|e ed.
|
| 700 |
1 |
|
|a Williams, Richard A.,
|d 1943- ,
|e coed.
|
| 902 |
|
|
|a DGBUV
|
| 596 |
|
|
|a 2
|
| 942 |
|
|
|c LIBRO
|6 _
|
| 999 |
|
|
|c 20632
|d 20632
|
