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|a Hocking, A. D.
|9 71133
|
111 |
0 |
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|a International Workshop on Food Mycology
|n (5:
|d 15-19 Oct. 2003:
|c Samo, DK)
|9 31509
|
245 |
0 |
0 |
|a Advances in food mycology
|
260 |
|
|
|a New York
|b Springer Science Business Media
|c c2006
|
300 |
|
|
|a 371 p.
|b tbls.
|
490 |
0 |
|
|a Advances in Experimental Medicine and Biology
|
500 |
|
|
|a Libro incluido en la suscripción a SPRINGER de la BECYT
|
650 |
|
0 |
|a ALIMENTOS
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|
650 |
|
0 |
|a MICOTOXINAS
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650 |
|
0 |
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650 |
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0 |
|a INDUSTRIA ALIMENTARIA
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650 |
|
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|a ALMACENAMIENTO
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650 |
|
0 |
|a PRESERVACION
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|9 2840
|
700 |
1 |
|
|a Pitt, J. I.
|e ed.
|9 71134
|
700 |
1 |
|
|a Samson, R. A.
|e ed.
|9 71135
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700 |
1 |
|
|a Thrane, U.
|e ed.
|9 71136
|
710 |
2 |
|
|a International Commission on Food Mycology
|9 31508
|
830 |
|
|
|a Advances in Experimental Medicine and Biology
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|
856 |
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|i En internet: https://link.springer.com/book/10.1007/0-387-28391-9
|u https://link.springer.com/book/10.1007/0-387-28391-9
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