Productos lácteos / (Record no. 14429)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01782nas a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230118174512.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m|||||r|||| 00| 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 171219t1994 sp ||||| |||| 00| 0 spa | |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
| International Standard Serial Number | 0210-5020 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | Salus Infirmorum |
| 245 00 - TITLE STATEMENT | |
| Title | Productos lácteos / |
| Statement of responsibility, etc. | Pilar Cervera |
| 500 ## - GENERAL NOTE | |
| General note | Este artículo se encuentra disponible en su edición impresa. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliografía: p. 84 |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | Dado el creciente interés por la ingesta de productos lácteos y su relación con la salud, se efectúa una descripción de las diferentes leches, su origen, el contenido nutricional de la leche más utilizada en nuestro medio, es decir, la de vaca.<br/>Posteriormente se describen los otros productos lácteos como los quesos y las leches fermentadas, como productos equivalentes nutritivamente a la leche, pero en los que se observan modificaciones nutritivas, sensoriales y biológicas que se originan en el proceso de elaboración y que tienen relación con la digestibilidad y la respuesta saludable del organismo frente a dichos productos. |
| 520 8# - SUMMARY, ETC. | |
| Summary, etc. | Given the growing interest in the intake of dairy products and their relationship with health, a description of the different milks is made, their origin, the nutritional content of the most used milk in our environment, that is, cow's milk.<br/>Subsequently, other dairy products such as cheeses and fermented milks are described as nutritionally equivalent products to milk, but in which nutritional, sensory and biological modifications are observed that originate in the manufacturing process and are related to digestibility. and the body's healthy response to these products. |
| 773 ## - HOST ITEM ENTRY | |
| Related parts | -- 1994 v.17, 189 p 81-84 |
| Title | Rol. Revista de Enfermería |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Universal Decimal Classification |
| Koha item type | Artículo de revista |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Universal Decimal Classification | Non-fiction | Revistas y artículos | Revistas y artículos | 18/01/2023 | PP7 | v17(189):81-84 | 18/01/2023 | 18/01/2023 | Artículo de revista |