Please use this identifier to cite or link to this item:
http://142.93.18.15:8080/jspui/handle/123456789/1434Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Mejía Pérez, Ana Belén | - |
| dc.contributor.author | Robalino, Ronny Fernando | es_ES |
| dc.date.accessioned | 2026-06-01T15:24:22Z | - |
| dc.date.available | 2026-06-01T15:24:22Z | - |
| dc.date.issued | 2026-05-30 | - |
| dc.identifier.citation | Mejía, A. (2026) Fermentación: El Arte y la Ciencia detrás de los Alimentos. Editorial Grupo Compás | es_ES |
| dc.identifier.isbn | 978-9942-53-168-1 | - |
| dc.identifier.uri | http://142.93.18.15:8080/jspui/handle/123456789/1434 | - |
| dc.language.iso | es | es_ES |
| dc.publisher | Grupo Compás | es_ES |
| dc.title | Fermentación: El Arte y la Ciencia detrás de los Alimentos | es_ES |
| dc.type | Book | es_ES |
| Appears in Collections: | Libros Grupo Compás | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 978-9942-53-168-1.pdf | 10.21 MB | Adobe PDF | View/Open |
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