| 000 | 03038cam a2200553 a 4500 | ||
|---|---|---|---|
| 001 | 00006957 | ||
| 003 | AR-BaUFI | ||
| 005 | 20141030152252.0 | ||
| 008 | 010213s1980 sp a|||| |||||||||||spa|c | ||
| 020 | _a8420005517 (Obra completa) | ||
| 020 | _z8420005528 (v.2) | ||
| 020 | _a8420005193 (v.1) | ||
| 040 | _aAR-BaUFI | ||
| 044 |
_asp _ces |
||
| 080 | 0 | _a579.26 | |
| 084 | _aI61 | ||
| 110 | 2 |
_aInternational commission on microbiological specifications for foods _9487 |
|
| 245 | 0 | 0 | _aEcología microbiana de los alimentos |
| 260 |
_aZaragoza : _bAcribia, _c1980 |
||
| 300 |
_a2 v. : _bil., gráfs. ; _c24 cm |
||
| 500 | _aContenido: v.1:Factores que afectan a la supervivencia de los microorganismos en los alimentos. v.2: Productos alimentarios. | ||
| 650 | 7 |
_aAZUCARES _2EIT _915900 |
|
| 650 | 7 |
_aACEITES _2SP _915274 |
|
| 650 | 7 |
_aGRASAS _2INTI _918743 |
|
| 650 | 7 |
_aCEREALES _2SP _916326 |
|
| 650 | 7 |
_aFRUTAS _2EIT _918486 |
|
| 650 | 7 |
_aHORTALIZAS _2SP _918901 |
|
| 650 | 7 |
_aPRODUCTOS DEL MAR _2SP _920825 |
|
| 650 | 7 |
_aHUEVOS _2SP _918908 |
|
| 650 | 7 |
_aLECHE _2SP _919347 |
|
| 650 | 7 |
_aMICROBIOLOGIA DE ALIMENTOS _2SP _919893 |
|
| 650 | 7 |
_aPRODUCTOS LACTEOS _2EIT |
|
| 650 | 7 |
_aCARNES _2EIT _916243 |
|
| 650 | 7 |
_aHIGIENE DE LOS ALIMENTOS _2SP _918840 |
|
| 650 | 7 |
_aENVASADO DE ALIMENTOS _2SP _917826 |
|
| 650 | 7 |
_aGASES _2EIT _918579 |
|
| 650 | 7 |
_aANTIBIOTICOS _2EIT _915709 |
|
| 650 | 7 |
_aEFECTOS DEL PH _2EIT _917563 |
|
| 650 | 7 |
_aPH _2EIT _920461 |
|
| 650 | 7 |
_aMICROORGANISMOS _2EIT _919911 |
|
| 650 | 7 |
_aRADIACION _2EIT _921090 |
|
| 650 | 7 |
_aRADIACION ULTRAVIOLETA _2EIT _921101 |
|
| 650 | 7 |
_aTEMPERATURA _2EIT _922126 |
|
| 786 | 1 | _oAIG | |
| 942 |
_fBKS _n0 |
||
| 985 | _aIQ | ||
| 997 | _aMONOGRAFIA | ||
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