| 000 | 00915nam a2200301Ia 4500 | ||
|---|---|---|---|
| 001 | dia_6209 | ||
| 003 | CHAP | ||
| 005 | 20221202131114.0 | ||
| 008 | 220117s1999 xx 000 0 und d | ||
| 010 | _a170451 | ||
| 020 | _a0-8493-9744-8 | ||
| 040 | _cCHAP | ||
| 082 | _a637.3 T43 1999 | ||
| 245 |
_aTechnology of cheesemaking / _c edición Barry A. Law |
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| 260 |
_aSheffield : _b Sheffield Academic Press ; Boca Raton, FL :, _b CRC Press, _c1999 |
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| 300 | _axiv, 322 p. | ||
| 440 |
_aSheffield food technology _9146963 |
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| 500 | _aEs material fotocopiado | ||
| 504 | _aIncluye bibliografías | ||
| 590 | _aSF271 T43 1999 | ||
| 650 |
_aCheesemaking _9146964 |
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| 650 |
_aFabricación de queso _9142991 |
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| 700 |
_aLaw, Barry A., ed. _9146965 |
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| 901 | _a637.3 T43 1999 | ||
| 902 | _aA | ||
| 905 | _a5232271999 -usim 8122223322eng16 | ||
| 942 |
_cLIBRO _2ddc |
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| 999 |
_c170451 _d170451 |
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