Detalles MARC
| 000 -LEADER |
|---|
| fixed length control field |
01324cam a22003137a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
000021 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
armpuni |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20170216121931.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160923s1982####xx#a##########000#0#und#d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
armpuni |
| Transcribing agency |
armpuni |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
es |
| 080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER |
|---|
| Universal Decimal Classification number |
637.5 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Locati, Gustavo A. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
La técnica del hisopado en la industria cárnica / |
| Statement of responsibility, etc |
Gustavo A. Locati |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Buenos Aires : |
| Name of publisher, distributor, etc |
Comisión de Investigaciones Científicas de la Provincia, |
| Date of publication, distribution, etc |
1982 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
70 h. : |
| Other physical details |
il.;, 30 cm. |
| 440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Tesis ; |
| Volume number/sequential designation |
6 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Bibliografía: p. 66-70 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Director: Dr. Julio E. Roncaroli |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Tesis presentada para obtener el Magister en Scientiae en Ciencia y Tecnología de los Alimentos |
| 550 ## - ISSUING BODY NOTE |
|---|
| Issuing body note |
Técnicas de muestreo destructivas. Técnicas de muestreo no destructivas. Métodos de contacto. Métodos de enjuague. Métodos de hisopado. Objetivos. Materiales y métodos. Superficies consideradas. Preparación de los hisopos y trozos de algodón. Toma de muestras. Método de recuento. Resultados. Discusión. Conclusiones. Bibliografía. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
ALIMENTOS DE ORIGEN ANIMAL |
| Source of heading or term |
LEMB |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
CARNE |
| General subdivision |
CONSERVACION |
| Source of heading or term |
LEMB |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
CARNES |
| Source of heading or term |
LEMB |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
GRASAS |
| Source of heading or term |
LEMB |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
TESIS |
| Source of heading or term |
LEMB |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Tesis o trabajo final de grado |
| Source of classification or shelving scheme |
|
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
DM |
| d |
1994-04-26 |