000 01168nam a22003497a 4500
003 CHAP
005 20220329140006.0
008 971013s1983 r 00010 d
010 _a45189
011 _a46161
035 _a50301
040 _cCHAP
082 _a664.8028
_bR4
100 0 0 _aReed, Gerald
_eed.
_995409
245 _aFood arid feed production with microorganisms
260 _aWeinheim, Ger. :
_bVerlag Chemie,
_c1983
300 _a631 p.
_b: ilus. ; gráfs.
490 _aBiotechnology
_v; 5
590 _aBATCH-UPD
_b10
_c20130110
_lUCH01
_h0156
590 _aBATCH-UPD
_b10
_c20130110
_lUCH01
_h1446
590 _aBATCH-UPD
_b10
_c20130410
_lUCH01
_h0915
590 _aBATCH-UPD
_b10
_c20130914
_lUCH01
_h0135
590 _aCONVERSION
_b10
_c20130109
_lUCH01
_h1325
650 1 4 _aAlimentos
_xPreservación.
_94266
650 1 4 _aFermentación.
_940083
650 1 4 _aMicroorganismos.
_975519
830 0 _aBiotechnology
_v; 5
_912870
901 _aBK
942 _cLIBRO
949 _a664.8028 R4
_bBC
_cLIBRO
_d33724000100152
_eLIBRO
_gI. 123512
_h63390
_i50301
_si
_t61.76
949 _a664.8028 R4
_bBC
_cLIBRO
_d33724000100178
_eLIBRO
_fc.2
_h64333
_i50301
_si
_t61.76
999 _c45189
_d45189