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| LEADER |
00656cam a2200253 4500 |
| 001 |
12504.10.f |
| 003 |
arsfunl |
| 008 |
200806 ESP 00 0 spa |
| 020 |
# |
# |
|a 8420009334
|
| 040 |
|
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|a HAG
|
| 080 |
# |
# |
|a 614.31
|
| 100 |
0 |
# |
|a Doyle, Michael P.
|
| 245 |
0 |
0 |
|a Microbiología de los alimentos
|
| 250 |
# |
# |
|a 1a. ed.
|
| 260 |
# |
# |
|a Zaragoza
|b Acribia
|c 2001
|
| 300 |
# |
# |
|b 799 p., graf., 26 cm.
|
| 650 |
# |
0 |
|a PATOGENOS
|
| 650 |
# |
0 |
|a MICOTOXINAS
|
| 650 |
# |
0 |
|a FERMENTACION
|
| 650 |
# |
0 |
|a PRODUCTOS ENLATADOS
|
| 700 |
0 |
# |
|a Beuchat, Larry R.
|
| 700 |
0 |
# |
|a Montville, Thomas J.
|
| 090 |
|
|
|a 614.31
|b D 77
|d -
|i 1114835
|u 10
|
| 090 |
|
|
|a 614.31
|b D 77
|d -
|i 1115642
|u 10
|