| 000 | 00777 a2200277 4500 | ||
|---|---|---|---|
| 001 | ITTG4745 | ||
| 003 | OSt | ||
| 005 | 20250115011740.0 | ||
| 008 | 241215s1990 |||||||||||||||||| #d | ||
| 020 | _a0-08-036156-0 | ||
| 040 |
_aITTG _cITTG |
||
| 041 | _aspa | ||
| 082 | _a641.1 G35 | ||
| 100 | _aGAMAN, P.M. | ||
| 245 |
_aTHE SCIENCE OF FOOD : _bAN INTRODUCTION TO FOOD SCIENCE, NUTRITION AND MICROBIOLOGY/ _cBY P.M. GAMAN, K.B. SHERRINGTON |
||
| 250 | _a3 | ||
| 260 |
_aOXFORD: _bPERGAMON _c1990 |
||
| 300 |
_aX, 269 P. _c25 CM. |
||
| 500 | _aINCLUYE INDICE. | ||
| 562 | _e3 | ||
| 650 | _a1.ALIMENTOS - COMPOSICION. | ||
| 650 | _a2.ALIMENTOS - MICROBIOLOGIA. | ||
| 650 | _a3.NUTRICION. | ||
| 700 | _aSHERRINGTON, K.B. | ||
| 942 |
_2ddc _c1 _e20090813 14:23:16 |
||
| 999 |
_c4621 _d4621 |
||