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00877nam a22002655a 4500 |
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20200306143640.0 |
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190916t2015 |||a 00 0 spa d |
| 040 |
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|a AR-SjUIP
|c AR-SjUIP
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| 900 |
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|a Proyecto Huarpe
|b 6699
|c 6699
|d Proyecto Huarpe
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| 020 |
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|a 9788420000015
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| 245 |
1 |
0 |
|a Fundamentos de la elaboración del queso /
|c Sawen Christoforowitsch Dilanjan ; tr. Fritz Kühn.
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| 260 |
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|a Zaragoza :
|b Acribia,
|c 2015.
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| 080 |
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|a 637.3
|2 UNE 50001:2015
|
| 650 |
|
7 |
|a COAGULANTES
|9 210642
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| 650 |
|
7 |
|a BACTERIOLOGIA
|9 147746
|
| 650 |
|
7 |
|a PRODUCTOS LACTEOS
|9 208698
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| 100 |
1 |
|
|a Dilanjan, Sawen Christoforowitsch
|9 210643
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| 700 |
1 |
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|a Kühn, Fritz,
|e traductor
|9 210644
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| 300 |
|
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|a 127 p. :
|b il. ;
|c 21 cm.
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| 504 |
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| 500 |
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|a Título original: Grundlagen der käseherstellung.
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| 942 |
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|2 udc
|c LIB
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| 999 |
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|c 153033
|d 153033
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