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01500nam a2200565 a 4500 |
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040608s1984 ag ||||| |||| 00| 0 spa d |
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|a 84 200 0001 9
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| 100 |
1 |
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|a Dilanjan, Sawen Christoforowitsch
|9 7303
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| 245 |
0 |
0 |
|a Fundamentos de la elaboración del queso
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| 260 |
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|a Zaragoza
|b Acribia
|c 1984
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| 300 |
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|a 127 p.
|b il.
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| 650 |
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0 |
|a QUESO
|2 agrovoc
|9 137
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| 650 |
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0 |
|a PRODUCTOS LACTEOS
|9 138
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| 650 |
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0 |
|a PRODUCTOS ANIMALES PROCESADOS
|9 139
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| 650 |
|
0 |
|a FABRICACION DEL QUESO
|9 140
|
| 650 |
|
0 |
|9 3809
|a TECNOLOGIA DE LOS ALIMENTOS
|
| 650 |
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0 |
|a INDUSTRIA LECHERA
|9 2057
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| 901 |
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|a 002897
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| 902 |
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|a m
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| 903 |
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|a 20040608
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|a OK
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| 905 |
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|a m
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| 907 |
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|a TEXTO
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| 908 |
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|a IMPRESO
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| 910 |
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|a 84 200 0001 9
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| 924 |
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|a Fundamentos de la elaboración del queso
|t Fundamentos de la elaboración del queso
|
| 928 |
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|a Dilanjan
|b Sawen Christoforowitsch
|
| 945 |
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|a 1984
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| 948 |
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|a ES
|
| 950 |
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|a es
|
| 965 |
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|a QUESO
|
| 965 |
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|a PRODUCTOS LACTEOS
|
| 965 |
|
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|a PRODUCTOS ANIMALES PROCESADOS
|
| 965 |
|
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|a FABRICACION DEL QUESO
|
| 965 |
|
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|a TECNOLOGIA DE LOS ALIMENTOS
|
| 965 |
|
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|a INDUSTRIA LECHERA
|
| 976 |
|
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|a AAG
|
| 976 |
|
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|a AAG
|
| 977 |
|
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|a 006570s
|
| 984 |
|
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|a 1 ej.
|
| 985 |
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|a PRE7
|
| 987 |
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|a AGROVOC
|
| 917 |
|
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|a GM
|
| 947 |
|
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|e Acribia
|l Zaragoza
|
| 915 |
|
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|e 127 p.
|i il.
|
| 975 |
|
|
|c 637.3
|l DIL
|z 1984
|
| 942 |
0 |
0 |
|c LIBRO7D
|
| 999 |
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|c 2607
|d 2607
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| 090 |
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|a 637.3 DIL
|