| 000 | 01204nam a22003497a 4500 | ||
|---|---|---|---|
| 003 | CHAP | ||
| 005 | 20220329143849.0 | ||
| 008 | 120328s2004 uk r 00010 spa d | ||
| 010 | _a102956 | ||
| 011 | _a103928 | ||
| 020 |
_a0-1226-3652-X _cv.1 |
||
| 020 |
_a0-1226-3653-8 _cv.2 |
||
| 020 | _a0122636511 | ||
| 035 | _a114617 | ||
| 040 | _cCHAP | ||
| 082 | 0 | 4 |
_a541.373 _bC41y 2004 |
| 245 | 0 | 0 |
_aCheese : _bchemistry, physics and microbiology _c/ editado por Patrick F. Fox, ...[et al.] |
| 250 | _a3 ed. | ||
| 260 |
_aLondres, UK. : _bElsevier, _c2004 |
||
| 300 |
_a2 v. : _bilus. |
||
| 505 | 0 | _av.1 General aspects -- v.2 Mejor cheese groups | |
| 590 |
_aBATCH-UPD _b10 _c20130110 _lUCH01 _h1939 |
||
| 590 |
_aBATCH-UPD _b10 _c20130410 _lUCH01 _h1302 |
||
| 590 |
_aBATCH-UPD _b10 _c20130914 _lUCH01 _h1434 |
||
| 590 |
_aCONVERSION _b10 _c20130109 _lUCH01 _h1357 |
||
| 650 | 0 | 4 |
_aQueso _xAnálisis. _993222 |
| 700 | 0 |
_aFox, P. F. _eed. _942813 |
|
| 901 | _aBK | ||
| 942 | _cLIBRO | ||
| 949 |
_a541.373 C41y 2004 v.1 _bBC _cLIBRO _d33724002327298 _eLIBRO _gI.260163 _h116398 _i114617 _sb _t$3,640.00 |
||
| 949 |
_a541.373 C41y 2004 v.2 _bBC _cLIBRO _d33724002327330 _eLIBRO _gI.260163 _h116399 _i114617 _sb _t$3,640.00 |
||
| 999 |
_c102956 _d102956 |
||