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|a Guzmán Pérez, José Eduardo
|
| 245 |
1 |
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|a Elaboración de quesos :
|b principios técnicos.
|
| 260 |
|
|
|a Caracas :
|b Espansande Editores,
|c 1988.
|
| 300 |
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|a 219 páginas :
|b ilustraciones ;
|c 21 cm.
|
| 505 |
0 |
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|a Sanidad animal y producción lechera -- Recolección de la leche -- La leche -- el queso -- Principios sobre la elaboración de algunos quesos
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|a Quesos
|2 Armarc
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|a Quesos
|x Producción
|2 Armarc
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| 650 |
1 |
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|a Industria lechera
|2 Armarc
|
| 650 |
1 |
7 |
|a Leche como alimento
|2 Armarc
|
| 650 |
1 |
7 |
|a Queso mozzarella
|2 Armarc
|
| 650 |
1 |
7 |
|a Queso cheddar
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