000 | 01013nam a2200289zi 4500 | ||
---|---|---|---|
005 | 20200318120244.0 | ||
008 | 980331s1997 dcua b 001 0 eng | ||
020 | _a1555811175 | ||
035 | _aMX001000782853 | ||
040 |
_aDLC _cDLC _dDLC |
||
041 | _aENG | ||
050 | 0 | 0 |
_aQR115 _bF655 1997 |
082 | 0 | 0 |
_a576/.163 _220 |
245 | 0 | 0 |
_aFood microbiology : _bfundamentals and frontiers / _cedited by Michael P. Doyle, Larry R. Beuchat, Thomas J. Montville |
264 | 1 |
_aWashington, D.C. : _bAmerican Society of Microbiology, _cc1997. |
|
300 |
_axvi, 768 páginas : _bilustraciones ; |
||
504 | _aIncluye referencias bibliograficas e indices. | ||
650 | 0 |
_aAlimentos _xMicrobiologĂa |
|
700 | 1 |
_aDoyle, Michael P., _d1949- _eeditor |
|
700 | 1 |
_aBeuchat, Larry R., _eeditor |
|
700 | 1 |
_aMontville, Thomas J., _eeditor |
|
710 | 2 | _aAmerican Society for Microbiology | |
336 |
_atexto _2rdacontent |
||
337 |
_asin medio _2rdamedia |
||
338 |
_avolumen _2rdacarrier |
||
999 |
_c1890 _d1890 |