| 000 | 00831nam a2200241 a 4500 | ||
|---|---|---|---|
| 008 | 020711c20012001xxua^^^^^b^^^^000^0^eng^d | ||
| 020 | _a1-55581-208-2 | ||
| 035 | _aMX001000923570 | ||
| 037 | _##c$1,130.00 | ||
| 041 | _aENG | ||
| 050 | 4 |
_aQR115 _bF655 2001 |
|
| 245 | 0 | 0 |
_aFood microbiology : _bfundamentals and frontiers / _cedited by Michael P. Doyle, Larry R. Beuchat, Thomas J. Montville |
| 250 | _a2nd ed. | ||
| 264 | 1 |
_aWashington, D.C. : _bAmerican Society of Microbiology, _cc2001 |
|
| 300 |
_a872 páginas : _bilustraciones |
||
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 650 | 4 |
_aAlimentos _xMicrobiología |
|
| 700 | 1 |
_aDoyle, Michael P., _d1949- _eeditor |
|
| 700 | 1 |
_aBeuchat, Larry R., _eeditor |
|
| 700 | 1 |
_aMontville, Thomas J., _eeditor |
|
| 999 |
_c10726 _d10726 |
||