| 000 | 00827nam a22002777a 4500 | ||
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| 003 | CHAP | ||
| 005 | 20220329135009.0 | ||
| 008 | 971013s1966 r 00010 d | ||
| 010 | _a29264 | ||
| 011 | _a30236 | ||
| 035 | _a34348 | ||
| 040 | _cCHAP | ||
| 082 |
_a614.3 _bK73 1966 |
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| 100 | 0 | 0 |
_aKramer, Amihud. _963847 |
| 245 | _aFundamentals of quality control for the food industry | ||
| 260 |
_aWestport, Conn. : _bAVI, _c1966 |
||
| 300 |
_a541 p. _b: ilus. |
||
| 590 |
_aBATCH-UPD _b10 _c20130110 _lUCH01 _h0254 |
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| 590 |
_aBATCH-UPD _b10 _c20130110 _lUCH01 _h1856 |
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| 590 |
_aCONVERSION _b10 _c20130109 _lUCH01 _h1317 |
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| 650 | 1 | 4 |
_aAlimentos _xControl. _94211 |
| 700 | 0 |
_aTwigg, Bernard A. _9115721 |
|
| 901 | _aBK | ||
| 942 | _cLIBRO | ||
| 949 |
_a614.3 K73 1966 _bBC _cLIBRO _d33724000011946 _eLIBRO _h29938 _i34348 _si |
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_c29264 _d29264 |
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