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| LEADER |
01450Cam#a2200433#u#4500 |
| 001 |
OIN002045 |
| 003 |
OIN |
| 005 |
20131030095539 |
| 008 |
040503s2002 sp |||| |||| ||spa d |
| 020 |
# |
# |
|a 8420009885
|
| 040 |
# |
# |
|a OIN
|b spa
|c OIN
|
| 041 |
1 |
# |
|a spa
|h eng
|
| 092 |
# |
# |
|c 641::614.3
|l FOR
|s Industria alimentaria
|a Forsythe, S. J.
|
| 100 |
1 |
# |
|a Forsythe, S.J.
|
| 240 |
1 |
# |
|a Food Hyfiene, Microbiology and HACCP.
|g New York : Kluwer Academic/Plenum Publisher. 3a ed.
|l Español.
|
| 245 |
1 |
0 |
|a Higiene de los Alimentos, Microbiología y HACCP.
|
| 250 |
# |
# |
|a 2a ed.
|
| 260 |
# |
# |
|a Zaragoza :
|b Editorial Acribia,
|c 2002.
|
| 300 |
# |
# |
|a 489 p. :
|b il. Fot. b y n
|
| 650 |
# |
4 |
|a CONTAMINACIÓN DE LOS ALIMENTOS
|
| 650 |
# |
4 |
|a DETERIORO DE ALIMENTOS
|
| 650 |
# |
4 |
|a HIGIENE
|
| 650 |
# |
4 |
|a Microbiología de los alimentos
|
| 650 |
# |
4 |
|a ELABORACIÓN DE ALIMENTOS
|
| 650 |
# |
4 |
|a TECNOLOGÍA DE ALIMENTOS
|
| 650 |
# |
4 |
|a LEGISLACIÓN ALIMENTARIA
|
| 650 |
# |
4 |
|a TECNOLOGÍA SANITARIA
|
| 650 |
# |
4 |
|a TOXILOGÍA
|
| 653 |
# |
# |
|a DESINFECCIÓN
|
| 653 |
# |
# |
|a Puntos críticos de control
|
| 700 |
1 |
# |
|a Hayes, P. R.
|
| 866 |
# |
0 |
|a 2 ej. v. 1
|
| 907 |
# |
# |
|a BIBLIOG
|
| 908 |
# |
# |
|a imp
|
| 930 |
# |
# |
|a 4691
|d PRE
|
| 930 |
# |
# |
|a 5208
|
| 952 |
# |
# |
|p OIN4691
|a OIN
|b OIN
|o 641::614.3 FOR Obras de referencia y consulta
|y imp
|5 sal
|t v.1 ej.1
|x 510-48 5020
|
| 952 |
# |
# |
|p OIN5208
|a OIN
|b OIN
|o 641::614.3 FOR Industria alimentaria
|y imp
|5 pre
|t v.1 ej.2
|x 510-48 5723
|
| 999 |
# |
# |
|a Guillermo
|
