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00796cam a2200277 4500 |
| 001 |
3126.10.f |
| 003 |
arsfunl |
| 008 |
200806 BEL 00 0 fre |
| 040 |
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|a HAG
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| 080 |
# |
# |
|a 613.2
|
| 100 |
0 |
# |
|a Lederer, Jean
|
| 245 |
0 |
0 |
|a Encyclopédie moderne de l'hygiene alimentaire
|b Technologie et hygiene alimentaire
|n T. III
|
| 250 |
# |
# |
|a 3.ed.
|
| 260 |
# |
# |
|a Bruxelles
|b Nauwelaerts - Maloine
|c 1985
|
| 300 |
# |
# |
|b 153 p., 24 cm.
|
| 650 |
# |
0 |
|a HIGIENE ALIMENTARIA
|
| 650 |
# |
0 |
|a HIOGIENE ALIMENTARIA
|
| 650 |
# |
0 |
|a TECNOLOGIA
|
| 650 |
# |
0 |
|a HIGIENE DEL PERSONAL
|
| 650 |
# |
0 |
|a HABILITACION
|
| 650 |
# |
0 |
|a SALUD
|
| 650 |
# |
0 |
|a LAVADO DE LA VAJILLA
|
| 650 |
# |
0 |
|a INFLUENCIA DE LA COCCION
|
| 650 |
# |
0 |
|a CONSERVACION DE LOS ALIMENTOS
|
| 650 |
# |
0 |
|a CONSERVAS
|
| 090 |
|
|
|a 613.2
|b L 36
|d T. III
|i 1107441
|u 10
|