|
|
|
|
| LEADER |
01500nam a2200565 a 4500 |
| 001 |
BIBUN002639 |
| 008 |
040608s1984 ag ||||| |||| 00| 0 spa d |
| 020 |
|
|
|a 84 200 0001 9
|
| 100 |
1 |
|
|a Dilanjan, Sawen Christoforowitsch
|9 7303
|
| 245 |
0 |
0 |
|a Fundamentos de la elaboración del queso
|
| 260 |
|
|
|a Zaragoza
|b Acribia
|c 1984
|
| 300 |
|
|
|a 127 p.
|b il.
|
| 650 |
|
0 |
|9 137
|a QUESO
|2 agrovoc
|
| 650 |
|
0 |
|9 138
|a PRODUCTOS LACTEOS
|
| 650 |
|
0 |
|9 139
|a PRODUCTOS ANIMALES PROCESADOS
|
| 650 |
|
0 |
|9 140
|a FABRICACION DEL QUESO
|
| 650 |
|
0 |
|9 3809
|a TECNOLOGIA DE LOS ALIMENTOS
|
| 650 |
|
0 |
|9 2057
|a INDUSTRIA LECHERA
|
| 901 |
|
|
|a 002897
|
| 902 |
|
|
|a m
|
| 903 |
|
|
|a 20040608
|
| 904 |
|
|
|a OK
|
| 905 |
|
|
|a m
|
| 907 |
|
|
|a TEXTO
|
| 908 |
|
|
|a IMPRESO
|
| 910 |
|
|
|a 84 200 0001 9
|
| 924 |
|
|
|a Fundamentos de la elaboración del queso
|t Fundamentos de la elaboración del queso
|
| 928 |
|
|
|a Dilanjan
|b Sawen Christoforowitsch
|
| 945 |
|
|
|a 1984
|
| 948 |
|
|
|a ES
|
| 950 |
|
|
|a es
|
| 965 |
|
|
|a QUESO
|
| 965 |
|
|
|a PRODUCTOS LACTEOS
|
| 965 |
|
|
|a PRODUCTOS ANIMALES PROCESADOS
|
| 965 |
|
|
|a FABRICACION DEL QUESO
|
| 965 |
|
|
|a TECNOLOGIA DE LOS ALIMENTOS
|
| 965 |
|
|
|a INDUSTRIA LECHERA
|
| 976 |
|
|
|a AAG
|
| 976 |
|
|
|a AAG
|
| 977 |
|
|
|a 006570s
|
| 984 |
|
|
|a 1 ej.
|
| 985 |
|
|
|a PRE7
|
| 987 |
|
|
|a AGROVOC
|
| 917 |
|
|
|a GM
|
| 947 |
|
|
|e Acribia
|l Zaragoza
|
| 915 |
|
|
|e 127 p.
|i il.
|
| 975 |
|
|
|c 637.3
|l DIL
|z 1984
|
| 942 |
0 |
0 |
|c LIBRO7D
|
| 999 |
|
|
|c 2607
|d 2607
|
| 090 |
|
|
|a 637.3 DIL
|