| 000 | 00815nam a22002777a 4500 | ||
|---|---|---|---|
| 003 | CHAP | ||
| 005 | 20220329133544.0 | ||
| 008 | 971013s1993 r 00010 d | ||
| 010 | _a7830 | ||
| 011 | _a8802 | ||
| 035 | _a8033 | ||
| 040 | _cCHAP | ||
| 082 |
_a637.3 _bF6 1993 |
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| 100 | 0 | 0 |
_aFox, P. F. _eed. _942813 |
| 245 |
_aCheese _b: chemistry, physics amd microbiology |
||
| 250 | _a2 ed. | ||
| 260 |
_aLondon : _bChapman and Hall, _c1993- |
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| 300 | _a2 v. | ||
| 500 | _aLa biblioteca tiene: v.2 Major cheese groups | ||
| 590 |
_aBATCH-UPD _b10 _c20130110 _lUCH01 _h1939 |
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| 590 |
_aCONVERSION _b10 _c20130109 _lUCH01 _h1305 |
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| 650 | 1 | 4 |
_aQueso _xProcesado. _993233 |
| 901 | _aBK | ||
| 942 | _cLIBRO | ||
| 949 |
_a637.3 F6 1993 _bBC _cLIBRO _d33724000881397 _eLIBRO _fv.2 _gI.175590 _h87942 _i8033 _si _t657.28 |
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| 999 |
_c7830 _d7830 |
||