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| LEADER |
01169Cam#a2200373#u#4500 |
| 001 |
OIN000522 |
| 003 |
OIN |
| 005 |
20161108123854 |
| 008 |
010410s1991 sp |||| |||| ||spa d |
| 020 |
# |
# |
|a 98420007161
|
| 040 |
# |
# |
|a OIN
|b spa
|c OIN
|
| 092 |
# |
# |
|c 579.67ICM
|
| 110 |
2 |
# |
|a The International Commission on Microbiological Specigications for Food of the International Union of Microbiological Societies
|
| 245 |
1 |
3 |
|a El sistema de análisis de riesgo y puntos críticos :
|b su aplicación a las industrias de alimentos.
|
| 260 |
# |
# |
|a Zaragoza :
|b Acribia,
|c 1991.
|
| 300 |
# |
# |
|a 332 p.
|
| 650 |
# |
4 |
|a HIGIENE AMBIENTAL
|
| 650 |
# |
4 |
|a HIGIENE DE ALIMENTOS
|
| 650 |
# |
4 |
|a PRODUCCION
|
| 650 |
# |
4 |
|a COSECHA DE HORTALIZAS
|
| 650 |
# |
4 |
|a PRODUCTOS ANIMALES
|
| 650 |
# |
4 |
|a TRATAMIENTO TERMICO DE ALIMENTOS
|
| 650 |
# |
4 |
|a COMERCIO
|
| 653 |
# |
# |
|a CONTROL MICROBIOLOGICO
|
| 866 |
# |
0 |
|a 3 ej. v.1
|
| 907 |
# |
# |
|a BIBLIOG
|
| 908 |
# |
# |
|a imp
|
| 930 |
# |
# |
|a 2636
|d RES
|
| 930 |
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|a 5010
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| 930 |
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# |
|a 5011
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| 952 |
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# |
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|7 sal
|
| 952 |
# |
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|p OIN5010
|a OIN
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|o 579.67ICM
|y imp
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| 952 |
# |
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|p OIN5011
|a OIN
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|o 579.67ICM
|y imp
|
| 999 |
# |
# |
|a GUILLERMO
|
