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| 020 | _a0-7514-0346-6 | ||
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| 050 | 0 | 4 |
_aQR 121 _bM52 |
| 245 | 1 | 0 | _aMicrobiology and biochemistry of cheese and fermented milk |
| 250 | _a2a ed. | ||
| 260 |
_aGran Bretaña : _bChapman & Hall, _c1997 |
||
| 300 |
_a365 p. : _bil. ; _c24 cm. |
||
| 650 | 4 | _aMicrobiología | |
| 650 | 4 |
_aQueso - _xFabricación e industria |
|
| 650 | 4 | _aProductos lácteos | |
| 700 | 1 | _aLaw, B.A., edit. | |
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_aLOGICAT _b20 _c20040112 _lCIA01 _h1411 |
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