Tecnologías Alimentarias: (Registro nro. 38157)

Detalles MARC
000 -LEADER
fixed length control field	01715nam a22003617a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20250213093857.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	230516t2019 sp \|\|\|\|\| \|\|\|\| 00\| 0 spa d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9788491712978
040 ## - CATALOGING SOURCE
Original cataloging agency	UNAMBA
Language of cataloging	spa
Transcribing agency	Biblioteca Central
Description conventions	rda
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title	spa
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	664.028
Item number	O63
--	01
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name	Ordóñez Pereda, Juan Antonio
Relator term	Editor
245 ## - TITLE STATEMENT
Title	Tecnologías Alimentarias:
Remainder of title	Procesos de conservación /
Statement of responsibility, etc.	Juan Antonio Ordóñez Pereda, Gonzalo García de Fernando Minguillón
Medium	[Impreso]
250 ## - EDITION STATEMENT
Edition statement	[Primera edición]
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture	Madrid - España:
Name of producer, publisher, distributor, manufacturer	Síntesis,
Date of production, publication, distribution, manufacture, or copyright notice	2019
300 ## - PHYSICAL DESCRIPTION
Extent	492 páginas
Other physical details	: Ilustraciones, figuras
Dimensions	; 17 x 23 centímetros
490 ## - SERIES STATEMENT
Series statement	Tecnologías Alimentarias
Volume/sequential designation	Volumen 2
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note	Índice de la página 5 a 13
506 ## - RESTRICTIONS ON ACCESS NOTE
Terms governing access	Sala general / a domicilio
520 ## - SUMMARY, ETC.
Summary, etc.	En este segundo volumen, tras una introducción en la que se discute el carácter perecedero de los alimentos frescos y se analizan resumidamente las tecnologías disponibles para su conservación, se exponen los fundamentos, las aplicaciones y los equipos de los procesos de conservación de alimentos tradicionales (el calor, el frío, la deshidratación, la conservación química, etc.).
526 ## - STUDY PROGRAM INFORMATION NOTE
Program name	EAP. Ingeniería Agroindustrial
546 ## - LANGUAGE NOTE
Language note	Texto en español
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN)	8177
Topical term or geographic name entry element	ALIMENTOS - TECNOLOGÍAS
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN)	8184
Topical term or geographic name entry element	CONSERVACIÓN DE ALIMENTOS
651 ## - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Geographic name	ESPAÑA
700 ## - ADDED ENTRY--PERSONAL NAME
9 (RLIN)	8192
Personal name	García de Fernando Minguillón, Gonzalo
Relator term	Editor
900 ## - EQUIVALENCE OR CROSS-REFERENCE-PERSONAL NAME [LOCAL, CANADA]
Numeration	LIB
910 ## - USER-OPTION DATA (OCLC)
User-option data	Nélida Elizabeth Gómez Ramos
--	16/05/2023
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Dewey Decimal Classification
Institution code [OBSOLETE]	109201BCSGSC
Koha item type

Existencias
Withdrawn status	Lost status	Source of classification or shelving scheme	Damaged status	Not for loan	Home library	Current library	Date acquired	Inventory number	Total checkouts	Full call number	Barcode	Date last seen	Price effective from	Koha item type
		Dewey Decimal Classification			Biblioteca Central - Sala General	Biblioteca Central - Sala General	09/07/2022	15751		664.028 / O63	SK01SGL11842	05/16/2023	05/16/2023	Libros

Tecnologías Alimentarias: (Registro nro. 38157)

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