Fundamentos de la Elaboración del Queso : Con 22 figuras y 17 tablas en el texto / Sawen Christoforowitsch Dilanjan. Traducido del ruso por Fritz Kühn de Halberstadt y del alemán por : Carlos Bernaldo de Quirós y Fernández.
Material type:
TextZaragoza - España Editorial Acribia 1984Edition: 1a ReimpresiónContent type: - texto impreso
- sin mediación
- volumen
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BIBLIOTECA CENTRAL | 1984 (Browse shelf(Opens below)) | Available | Préstamo en sala | 0011111 |
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