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| LEADER |
00638nam a2200229ua 4500 |
| 001 |
5085 |
| 005 |
20170929105347.0 |
| 008 |
000000s2008 ||||||||||||||000 | spa|| |
| 020 |
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|a 978-0-470-05406-2
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| 040 |
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|a UAG
|b spa
|c UAG
|
| 100 |
1 |
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|a CHEUNG, Peter C.,
|e Ed.
|
| 245 |
1 |
0 |
|a Mushrooms as functional foods.
|
| 260 |
|
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|a New Jersey :
|b Wiley,
|c 2008
|
| 500 |
|
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|a Donación Dra.Carrillo.
|
| 590 |
|
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|a Signatura: 635.8
|
| 504 |
|
|
|a Incluye bibliografía: p. al final de capítulos
|
| 650 |
|
4 |
|a HONGOS COMESTIBLES
|
| 650 |
|
4 |
|a TECNOLOGIA DE LOS ALIMENTOS
|
| 905 |
|
|
|a m
|
| 907 |
|
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|a LIBRO
|
| 962 |
|
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|a DONACION SECTER
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| 999 |
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|c 22803
|d 35517
|