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| LEADER |
01022nam a2200325 4500 |
| 001 |
004444 |
| 003 |
arbauncb |
| 005 |
20230322141744.0 |
| 008 |
190606s1989 ag g 000 0 spa d |
| 999 |
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|c 12414
|d 12414
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| 020 |
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|a 8420004448
|
| 040 |
|
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|a AR-BaUNCB
|c AR-BaUNCB
|
| 082 |
0 |
4 |
|a 664
|
| 082 |
0 |
4 |
|a 574.19
|
| 100 |
1 |
|
|a Cheftel, Jean Claude,
|
| 245 |
1 |
0 |
|a Introduccion a la bioquímica y tecnología de los alimentos. /
|c Jean Claude Cheftel, Henri Cheftel, Pierre Besancon
|
| 250 |
|
|
|a 2a ed.
|
| 260 |
|
|
|a Zaragoza :
|b Acribia
|c 1989.
|
| 300 |
|
|
|a 404 p. :
|b il. ;
|c 24 cm
|
| 650 |
|
7 |
|a Inspección de los alimentos
|2 mpirdes
|
| 650 |
|
7 |
|a Envasado de alimentos
|2 spines
|
| 650 |
|
7 |
|a Tecnología de los alimentos
|2 unescot
|
| 650 |
|
7 |
|a Legislación
|2 mpirdes
|
| 650 |
|
7 |
|a Análisis de alimentos
|2 spines
|
| 650 |
|
7 |
|a Bioquímica
|2 mpirdes
|
| 650 |
|
7 |
|a Higiene alimentaria
|2 mpirdes
|
| 650 |
|
7 |
|a Industria alimentaria
|2 mpirdes
|
| 700 |
1 |
|
|a Cheftel, Henri
|
| 700 |
1 |
|
|a Besancon, Pierre,
|
| 942 |
|
|
|2 ddc
|c LIBRO
|