<?xml version="1.0" encoding="utf-8" ?> <rss version="2.0" xmlns:opensearch="http://a9.com/-/spec/opensearch/1.1/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom"> <channel> <title> <![CDATA[OPAC Biblioteca UPeU Search for 'su:&quot;CONTROL DE ALIMENTOS.&quot;']]> </title> <!-- prettier-ignore-start --> <link> https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-search.pl?q=ccl=su%3A%22CONTROL%20DE%20ALIMENTOS.%22&#38;sort_by=relevance&#38;format=rss </link> <!-- prettier-ignore-end --> <atom:link rel="self" type="application/rss+xml" href="https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-search.pl?q=ccl=su%3A%22CONTROL%20DE%20ALIMENTOS.%22&#38;sort_by=relevance&#38;format=rss" /> <description> Search results for 'su:&quot;CONTROL DE ALIMENTOS.&quot;' at OPAC Biblioteca UPeU </description> <opensearch:totalResults>9</opensearch:totalResults> <opensearch:startIndex>0</opensearch:startIndex> <opensearch:itemsPerPage>50</opensearch:itemsPerPage> <atom:link rel="search" type="application/opensearchdescription+xml" href="https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-search.pl?q=ccl=su%3A%22CONTROL%20DE%20ALIMENTOS.%22&#38;sort_by=relevance&#38;format=opensearchdescription" /> <opensearch:Query role="request" searchTerms="q%3Dccl%3Dsu%253A%2522CONTROL%2520DE%2520ALIMENTOS.%2522" startPage="" /> <item> <title> Microorganismos de los alimentos V1 </title> <dc:identifier>ISBN:8420008907 | 8420009083 | 9788420008905 | 9788420009087</dc:identifier> <!-- prettier-ignore-start --> <link>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=9951</link> <!-- prettier-ignore-end --> <description> <img src="https://images-na.ssl-images-amazon.com/images/P/8420008907.01.TZZZZZZZ.jpg" alt="" /> <p> .<br /> xxiii, 439 páginas : 24 centímetros..<br /> 8420008907 | 8420009083 | 9788420008905 | 9788420009087 </p> </description> <guid>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=9951</guid> </item> <item> <title> HACCP : manual del auditor de calidad / </title> <dc:identifier>ISBN:8420010103 | 9788420010106</dc:identifier> <!-- prettier-ignore-start --> <link>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=19983%20%7C%202%20%7C%203%20%7C%201</link> <!-- prettier-ignore-end --> <description> <img src="https://images-na.ssl-images-amazon.com/images/P/8420010103.01.TZZZZZZZ.jpg" alt="" /> <p> .<br /> xii, 266 páginas : , Incluye manual del auditor de calidad, suplemento. 24 centímetros.<br /> 8420010103 | 9788420010106 </p> </description> <guid>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=19983%20%7C%202%20%7C%203%20%7C%201</guid> </item> <item> <title> Sistemas de gestion de la calidad en la industria alimentaria : guía para ISO 9001/2/ </title> <dc:identifier>ISBN:9788420009315</dc:identifier> <!-- prettier-ignore-start --> <link>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=26918</link> <!-- prettier-ignore-end --> <description> <img src="https://images-na.ssl-images-amazon.com/images/P/8420009318.01.TZZZZZZZ.jpg" alt="" /> <p> By Bolton, Andrew,.<br /> .<br /> 227 páginas : 24 centímetros.<br /> 9788420009315 </p> </description> <guid>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=26918</guid> </item> <item> <title> Haccp, enfoque práctico / </title> <dc:identifier>ISBN:9788420011806</dc:identifier> <!-- prettier-ignore-start --> <link>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=28816</link> <!-- prettier-ignore-end --> <description> <img src="https://images-na.ssl-images-amazon.com/images/P/8420011800.01.TZZZZZZZ.jpg" alt="" /> <p> By Mortimore, Sara,.<br /> .<br /> xxx, 462 páginas : 24 centímetros.<br /> 9788420011806 </p> </description> <guid>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=28816</guid> </item> <item> <title> Gestión de la seguridad alimentaria en cocinas hospitalarias / </title> <dc:identifier>ISBN:9788481438086 | 8481438081</dc:identifier> <!-- prettier-ignore-start --> <link>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=29183</link> <!-- prettier-ignore-end --> <description> <img src="https://images-na.ssl-images-amazon.com/images/P/8481438081.01.TZZZZZZZ.jpg" alt="" /> <p> By González Callejas, María Jesús,.<br /> .<br /> 221 páginas ; 24 centímetros.<br /> 9788481438086 | 8481438081 </p> </description> <guid>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=29183</guid> </item> <item> <title> Higiene y control de calidad de alimentos / </title> <dc:identifier>ISBN:9789587622812</dc:identifier> <!-- prettier-ignore-start --> <link>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=30519</link> <!-- prettier-ignore-end --> <description> <img src="https://images-na.ssl-images-amazon.com/images/P/9587622812.01.TZZZZZZZ.jpg" alt="" /> <p> By Moreno Campoy, Elvira Eva,.<br /> .<br /> 157 páginas : 24 centímetros..<br /> 9789587622812 </p> </description> <guid>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=30519</guid> </item> <item> <title> GMP-HACCP : buenas prácticas de manufactura análisis de peligros y control de puntos críticos / </title> <dc:identifier>ISBN:9505375093 | 9789505375097</dc:identifier> <!-- prettier-ignore-start --> <link>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=44899%20%7C%201</link> <!-- prettier-ignore-end --> <description> <img src="https://images-na.ssl-images-amazon.com/images/P/9505375093.01.TZZZZZZZ.jpg" alt="" /> <p> By Folgar, Oscar Francisco,.<br /> .<br /> 214 páginas : , [Glosario] : (A-V ). 26 centímetros..<br /> 9505375093 | 9789505375097 </p> </description> <guid>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=44899%20%7C%201</guid> </item> <item> <title> Clostridium botulinu : una aproximación práctica al microorganismo y su control en los alimentos / </title> <dc:identifier>ISBN:8420010553</dc:identifier> <!-- prettier-ignore-start --> <link>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=54204</link> <!-- prettier-ignore-end --> <description> <img src="https://images-na.ssl-images-amazon.com/images/P/8420010553.01.TZZZZZZZ.jpg" alt="" /> <p> By Bell, Chris.<br /> .<br /> 277 páginas : , Clostridium botulinum. a practical approach to the organism and its control in foods 24 cm..<br /> 8420010553 </p> </description> <guid>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=54204</guid> </item> <item> <title> El sistema de análisis de riesgo y puntos críticos: su aplicación a las industrias de alimentos. </title> <dc:identifier>ISBN:</dc:identifier> <!-- prettier-ignore-start --> <link>https://biblioteca.upeu.edu.pe/cgi-bin/koha/opac-detail.pl?biblionumber=59556%20%7C%202%20%7C%203</link> <!-- prettier-ignore-end --> <description> <p> .<br /> 331 páginas ; 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