| 000 | 01222cam a22003617a 4500 | ||
|---|---|---|---|
| 003 | CHAP | ||
| 005 | 20220329142844.0 | ||
| 008 | 040907d2003 es a r 00110 spa d | ||
| 010 | _a88788 | ||
| 011 | _a89760 | ||
| 020 | _a8420010138 | ||
| 035 | _a100311 | ||
| 040 | _cCHAP | ||
| 082 | 0 | 4 |
_a637.3 _bM4Y |
| 100 | 0 | 0 |
_aMahaut, Michel _969875 |
| 245 | 1 | 0 |
_aIntroducción a la tecnología quesera _c/por Michel Mahaut, Romain Jeantet, Gérard Bruté |
| 260 |
_aZaragoza : _bAcribia, _c2003. |
||
| 300 |
_a189 p. : _bilus. ; _cgráfs. |
||
| 500 | _aTrad. de : Initiation á la technologie fromagére | ||
| 590 |
_aBATCH-UPD _b10 _c20130110 _lUCH01 _h0729 |
||
| 590 |
_aBATCH-UPD _b10 _c20130110 _lUCH01 _h2347 |
||
| 590 |
_aBATCH-UPD _b10 _c20130410 _lUCH01 _h0412 |
||
| 590 |
_aBATCH-UPD _b10 _c20130914 _lUCH01 _h1703 |
||
| 590 |
_aCONVERSION _b10 _c20130109 _lUCH01 _h1349 |
||
| 650 | 1 | 4 |
_aQueso _xProcesado. _993233 |
| 700 | 0 | 0 |
_aBrulé, Gérard. _915761 |
| 700 | 0 | 0 |
_aJeantet, Romain. _961273 |
| 901 | _aBK | ||
| 905 | _aAlejandra Carrasco M. | ||
| 942 | _cLIBRO | ||
| 949 |
_a637.3 M4Y _bBC _cLIBRO _d33724000797346 _eLIBRO _h42558 _i100311 _si |
||
| 949 |
_a637.3 M4Y _bBC _cLIBRO _d33724000797353 _eLIBRO _fc.2 _h42559 _i100311 _si |
||
| 999 |
_c88788 _d88788 |
||