|
|
|
|
| LEADER |
00787cab a2200265 4500 |
| 001 |
1786.10.t. |
| 003 |
arsfunl |
| 008 |
200806 ARG 00 0 spa |
| 022 |
# |
# |
|a 0326-0550
|
| 040 |
|
|
|a HAG
|
| 080 |
# |
# |
|a 636.9
|
| 100 |
0 |
# |
|a Porcelli, M.C.
|
| 245 |
0 |
0 |
|a Características comestibles de la carne de carpincho (Hydrochaeris hydrochaeris)
|
| 260 |
# |
# |
|a Balcarce
|c 1989
|
| 300 |
# |
# |
|a pp. 231 - 236
|
| 310 |
# |
# |
|a bimestral
|
| 650 |
# |
0 |
|a TECNOLOGIA DE CARNES
|
| 650 |
# |
0 |
|a CARNE DE CARPINCHO
|
| 650 |
# |
0 |
|a CARNE CURADA COCIDA
|
| 650 |
# |
0 |
|a EMBUTIDO DE PASTA FINA
|
| 650 |
# |
0 |
|a TASAJO
|
| 650 |
# |
0 |
|a HYDROCHAERIS HYDROCHAERIS
|
| 700 |
0 |
# |
|a Eiris, A.A.
|
| 700 |
0 |
# |
|a Stein, N.B.
|
| 773 |
0 |
# |
|a Revista Argentina de Producción Animal
|d Asociación Argentina de Producción Animal. AAPA
|g 3
|g 9
|