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| LEADER |
00621nam a2200193 4500 |
| 001 |
029274 |
| 003 |
arbauncb |
| 008 |
150429s1998 sp g 000 0 spa d |
| 005 |
20171018132410.0 |
| 040 |
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|a AR-BaUNCB
|c AR-BaUNCB
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| 245 |
1 |
0 |
|a Ciencia y tecnología culinaria :
|b fundamentos científicos de los procesos culinarios implicados en la Restauración Colectiva /
|c José Bello Gutiérrez
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| 260 |
|
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|a Madrid :
|b Díaz de santos,
|c 1998
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| 020 |
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|a 8479783796
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| 100 |
1 |
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|a Bello Gutiérrez, José
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| 082 |
0 |
4 |
|a 641.5
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| 650 |
|
7 |
|a Cocinas
|2 mpirdes
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| 650 |
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7 |
|a Alimentos
|2 mpirdes
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| 300 |
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|a 269 p.
|c 21 cm
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| 999 |
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|c 29181
|d 29181
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