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| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocm48636598 |
| 003 |
OCoLC |
| 005 |
20150815143255.0 |
| 008 |
090715s2001 sp ad b 001 0 spa d |
| 035 |
|
|
|a (Sirsi) i9788420009520
|
| 040 |
|
|
|a PL#
|b spa
|c PL#
|d UV#
|
| 020 |
|
|
|a 8420009520
|
| 020 |
|
|
|a 9788420009520
|
| 050 |
|
4 |
|a TP370
|b F86 2001
|
| 245 |
0 |
0 |
|a Fundamentos de tecnología de los alimentos /
|c editor Horst-Dieter Tscheuschner.
|
| 260 |
|
|
|a Zaragoza, España :
|b Acribia,
|c 2001.
|
| 300 |
|
|
|a xvii, 746 p. :
|b il., tablas ;
|c 24 cm.
|
| 490 |
0 |
|
|a Ciencia y tecnología de los alimentos
|
| 504 |
|
|
|a Incluye bibliografía (p. 713-732) e índice.
|
| 650 |
|
4 |
|a Alimentos
|x Análisis.
|
| 650 |
|
4 |
|a Composición de los alimentos.
|
| 700 |
1 |
|
|a Tscheuschner, Horst-Dieter,
|e ditor.
|9 379466
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
|
|a DGBUV
|
| 596 |
|
|
|a 47 63
|
| 942 |
|
|
|c LIBRO
|6 _
|
| 999 |
|
|
|c 225363
|d 225363
|
