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|a 0834213060
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| 040 |
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|a AR-SrUBC
|b spa
|e rcaa2
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| 080 |
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|a 664=20
|2 1995 ES
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| 100 |
1 |
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|a Pitt, J.I.
|9 41479
|
| 245 |
1 |
0 |
|a Fungi and food spoilage.
|c J.I. Pitt and A.D. Hocking.
|
| 250 |
|
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|a 2nd ed
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| 260 |
|
|
|a Gaithersburg, Md. :
|b Aspen Publishers,
|c 1999.
|
| 300 |
|
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|a xii, 593 p. :
|b il. ;
|c 26 cm.
|
| 336 |
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|a texto
|2 rdacontent
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| 337 |
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|a sin mediación
|2 rdamedia
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| 338 |
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|a volumen
|2 rdacarrier
|
| 505 |
0 |
0 |
|a Contenido: Introduction -- The ecology of fungal food spoilage -- Naming and classifying fungy -- Methods for isolation, enumeration and identification -- Primary keys and miscellaneous fungi -- Zygomycetes -- Penicillium and related genera -- Aspergillus and related teleomorphs -- Xerophiles -- Yeasts -- Spoilage of fresh and perishable foods -- Spoilage of stored, processed and preserved foods.
|
| 650 |
|
7 |
|a MICROBIOLOGIA DE ALIMENTOS
|2 lemb3
|9 27341
|
| 650 |
|
7 |
|a HONGOS
|2 lemb3
|9 12429
|
| 650 |
|
7 |
|a DESCOMPOSICION DE ALIMENTOS
|2 lemb3
|9 41480
|
| 700 |
1 |
|
|a Hocking, A.D.
|9 41481
|
| 942 |
|
|
|2 cdu
|b 2000-06-14
|c BK
|d 022670
|h 664=20
|i PITf2
|z NO
|6 66420_PITF2
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| 999 |
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|c 21453
|d 21453
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