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| LEADER |
00619nam a2200229 a 4500 |
| 001 |
320138.2.f |
| 003 |
arsfunl |
| 008 |
200806s 1974ESP 000 0 spa d |
| 040 |
# |
# |
|a HIG
|
| 080 |
# |
# |
|a 664.9
|
| 100 |
1 |
# |
|a Lawrie, R. A.
|
| 245 |
1 |
0 |
|a Ciencia de la carne
|
| 250 |
# |
# |
|a 2a. ed.
|
| 260 |
# |
# |
|a Zaragoza :
|b Acribia ,
|c 1974
|
| 300 |
# |
# |
|a 456 p. :
|b il. :
|c 22 cm.
|
| 653 |
1 |
# |
|a Carne
|
| 653 |
1 |
# |
|a Animales productores de carne
|
| 653 |
1 |
# |
|a Alteración microbiana de la carne
|
| 653 |
1 |
# |
|a Almacenamiento y conservación
|
| 653 |
1 |
# |
|a Calidad organoléptica
|
| 653 |
1 |
# |
|a Nutrición humana
|
| 090 |
|
|
|a 664.9
|b L 375
|d -
|i 91271
|u 2
|