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| 003 |
AR-CdUCA |
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20160223101800.0 |
| 008 |
081201s1985 sp_||||||||||_||||||spa|d |
| 020 |
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|a 8429118152
|
| 040 |
|
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|a AR-CdUCA
|c AR-CdUCA
|
| 100 |
1 |
|
|a Alais, Charles
|9 171
|
| 245 |
1 |
0 |
|a Ciencia de la leche :
|b principios de técnica lechera /
|c Charles Alais ; tr. Antonio Lacasa Godina.
|
| 250 |
|
|
|a 2. ed.
|
| 260 |
|
|
|a Barcelona :
|b Reverté,
|c 1985.
|
| 300 |
|
|
|a 883 p. :
|b il. ;
|c 22 cm.
|
| 504 |
|
|
|a Bibliografía: p. 843-855.
|
| 650 |
|
4 |
|a LECHE
|9 20368
|
| 650 |
|
4 |
|a PRODUCCION LECHERA
|9 21753
|
| 650 |
|
4 |
|a PRODUCTOS LACTEOS
|9 21787
|
| 650 |
|
4 |
|a LACTACION
|9 20313
|
| 650 |
|
4 |
|a CREMA
|9 18633
|
| 650 |
|
4 |
|a LACTOSA
|9 20316
|
| 650 |
|
4 |
|a ACIDO LACTICO
|9 17148
|
| 650 |
|
4 |
|a CARBOHIDRATOS
|9 18015
|
| 650 |
|
4 |
|a LIPIDOS
|9 20514
|
| 650 |
|
4 |
|a GRASA DE LA LECHE
|9 19788
|
| 650 |
|
4 |
|a ACIDEZ
|9 17142
|
| 650 |
|
4 |
|a MICROBIOLOGIA
|9 20842
|
| 650 |
|
4 |
|a HIGIENE DE LA LECHE
|9 19925
|
| 650 |
|
4 |
|a BACTERIAS ACIDOLACTICAS
|9 17703
|
| 650 |
|
4 |
|a ORDEÑO
|9 21130
|
| 650 |
|
4 |
|a CALIDAD
|9 17934
|
| 650 |
|
4 |
|a QUESO
|9 21930
|
| 650 |
|
4 |
|a PASTEURIZACION
|9 21315
|
| 650 |
|
4 |
|a MANTECA
|9 20653
|
| 650 |
|
4 |
|a TECNOLOGIA DE LOS ALIMENTOS
|9 22694
|
| 650 |
|
4 |
|a FABRICACION DEL QUESO
|9 19439
|
| 650 |
|
4 |
|a INDUSTRIA LECHERA
|9 20078
|
| 650 |
|
4 |
|a FABRICACION DE LA MANTECA
|9 19438
|
| 650 |
|
4 |
|a ESTERILIZACION
|9 19341
|
| 650 |
|
4 |
|a LECHE ESTERILIZADA
|9 20375
|
| 650 |
|
4 |
|9 18434
|a COMPOSICION QUIMICA
|
| 700 |
1 |
|
|a Lacasa Godina, Antonio
|9 7644
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| 942 |
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