Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk /
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| Format: | Bog |
| Sprog: | engelsk |
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| LEADER | 00000nam^a2200000^a^4500 | ||
|---|---|---|---|
| 001 | 000030599 | ||
| 005 | 20250521000000.0 | ||
| 009 | 20260310085010.521 | ||
| 037 | |a Acervo ITESO - Biblioteca | ||
| 041 | |a ING | ||
| 082 | |a 637. 1 |b DAV | ||
| 100 | |a Davies, F. Lyndon |e (autor) | ||
| 245 | 1 | 0 | |a Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk / |c F |
| 264 | |a Londres, Inglaterra : |b Elsevier, |c 1984 | ||
| 300 | |a 260 p. | ||
| 336 | |a texto |b txt |2 rdacontenido | ||
| 337 | |a sin mediación |b n |2 rdamedio | ||
| 338 | |a volumen |b nc |2 rdasoporte | ||
| 649 | |a XX | ||
| 650 | |a Ingeniería Química | ||
| 650 | |a Bioquímica | ||
| 650 | |a Microbiología | ||
| 700 | |a Law, Barry A. |e (autor) | ||
| 910 | |a Fondo General | ||
| 920 | |a Impresos - Libros | ||
| 930 | |a Colección General | ||
| 905 | |a 101 | ||
| 901 | |a 0305990100 |b IT1 |c ACC |i 030599 |u 20250521 | ||
| 902 | |a https://opac.biblio.iteso.mx/vufind/Record/000030599 | ||