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| LEADER |
00877Cam#a2200313#u#4500 |
| 001 |
OIN001617 |
| 003 |
OIN |
| 005 |
20140404105809 |
| 008 |
020425s1965 ag |||| |||| ||spa d |
| 040 |
# |
# |
|a OIN
|b spa
|c OIN
|
| 092 |
# |
# |
|c 637.3BAR
|
| 100 |
1 |
# |
|a Barrientos, José E.
|
| 245 |
1 |
0 |
|a Tratado práctico para la elaboración de quesos :
|b sus clases, tipos, orígenes.
|
| 260 |
# |
# |
|a Buenos Aires :
|b Bell,
|c 1965.
|
| 300 |
# |
# |
|a 270 p.
|
| 650 |
# |
4 |
|a ELABORACION DE ALIMENTOS
|
| 650 |
# |
4 |
|a PRODUCTOS LACTEOS
|
| 650 |
# |
4 |
|a QUESOS
|
| 650 |
# |
4 |
|a LECHE
|
| 653 |
# |
# |
|a FERMENTOS
|
| 653 |
# |
# |
|a CONTROL CUALI-CALIFICATIVO DE LA LECHE
|
| 653 |
# |
# |
|a QUESOS CRIOLLOS Y QUESOS REELABORADOS
|
| 866 |
# |
0 |
|a 1 ej. v. 1
|
| 907 |
# |
# |
|a BIBLIOG
|
| 908 |
# |
# |
|a imp
|
| 930 |
# |
# |
|a 567
|b v.1
|c Ej.1
|d PRE
|
| 952 |
# |
# |
|p OIN567
|t v.1 - Ej.1
|a OIN
|b OIN
|o 637.3BAR
|y imp
|
| 999 |
# |
# |
|a GUILLERMO
|
| 999 |
# |
# |
|a Myriam
|
