| 000 | 00782nam a2200229 i 4500 | ||
|---|---|---|---|
| 001 | 2000000938 | ||
| 005 | 20190613012004.0 | ||
| 007 | t | ||
| 008 | 991210s1999 lux 00010 spa d | ||
| 020 | _a928285681X | ||
| 245 | 0 | 0 |
_aCOST 95 _b: improvement of the quality of the production of raw milk cheeses : a guide to the sensory evaluation of the texture of hard and semi-hard ewesmilk cheeses _cEuropean Commission |
| 260 | 0 |
_aLuxembourg _bOffice for Official Publications of the European Communities _c1999 |
|
| 300 |
_a148 p. _c25 cm |
||
| 653 | _aQueso | ||
| 653 | _aAlimentos | ||
| 653 | _aCalidad | ||
| 653 | _aProductos lacteos | ||
| 653 | _aIndustria alimentaria | ||
| 653 | _aSector agroindustrial | ||
| 653 | _aEconomia agricola | ||
| 710 | 1 |
_aComisión Europea _9247 |
|
| 999 |
_c1270 _d1270 |
||