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221224s2016 xx o ||| 0 spa d |
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|a EBLCP
|b eng
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4 |
|a TX355
|b .S293 2016
|
| 049 |
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|a HCDD
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| 100 |
1 |
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|a Sayas Barberá, Estrella.
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| 245 |
1 |
0 |
|a El dátil en la Elaboración de Alimentos Saludables
|h [electronic resource].
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| 260 |
|
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|a Elche :
|b Universidad Miguel Hernández,
|c 2016.
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| 300 |
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|a 1 online resource (94 p.)
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 500 |
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|a Description based upon print version of record.
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| 650 |
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0 |
|a Nutrition.
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| 650 |
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|a Food.
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| 650 |
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|a food.
|2 aat
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| 650 |
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|a Food
|2 fast
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| 650 |
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|a Nutrition
|2 fast
|
| 700 |
1 |
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|a Pérez Álvarez, José Ángel.
|
| 700 |
1 |
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|a Fernández López, Juana.
|
| 776 |
0 |
8 |
|i Print version:
|a Sayas Barberá, Estrella
|t El dátil en la Elaboración de Alimentos Saludables
|d Elche : Universidad Miguel Hernández,c2016
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=30293465
|y Click for online access
|
| 903 |
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|a EBC-AC
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| 994 |
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|a 92
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