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| LEADER |
01552Cam#a2200469#u#4500 |
| 001 |
OIN000110 |
| 003 |
OIN |
| 005 |
20131204101857 |
| 008 |
001205s1979 sp a fr |||1 0|spa d |
| 020 |
# |
# |
|a 8420004235
|
| 040 |
# |
# |
|a OIN
|b spa
|c OIN
|
| 041 |
1 |
# |
|a spa
|h eng
|
| 092 |
# |
# |
|c 637.51
|l FUN
|s Tecnología de los alimentos
|
| 240 |
1 |
# |
|a Principles of meat science.
|g San Francisco, london : W. H. Freeman
|l Español.
|f 1975.
|
| 245 |
1 |
0 |
|a Fundamentos de ciencia de la carne.
|
| 260 |
# |
# |
|a Zaragoza :
|b Acribia,
|c c1975.
|
| 300 |
# |
# |
|a 364 p. :
|b il.
|
| 650 |
# |
7 |
|a Carne
|2 Agrovoc
|
| 650 |
# |
7 |
|a Productos de origen animal
|2 Agrovoc
|
| 650 |
# |
7 |
|a Textura de la carne
|2 Agrovoc
|
| 650 |
# |
7 |
|a Cambios post mortem
|2 Agrovoc
|
| 650 |
# |
7 |
|a Productos frescos
|2 Agrovoc
|
| 650 |
# |
7 |
|a Músculos
|2 Agrovoc
|
| 650 |
# |
7 |
|a Subproductos de la carne
|2 Agrovoc
|
| 650 |
# |
7 |
|a Higiene de la carne
|2 Agrovoc
|
| 650 |
# |
7 |
|a Valor nutritivo
|2 Agrovoc
|
| 650 |
# |
7 |
|a Almacenamiento
|2 Agrovoc
|
| 653 |
# |
# |
|a Alteraciones de la carne
|
| 653 |
# |
# |
|a Contaminación microbiológica (carne)
|
| 700 |
1 |
# |
|a Forrest, John C.
|
| 700 |
1 |
# |
|a Abarle, Elton D.
|
| 700 |
1 |
# |
|a Hedrick, Harold B.
|
| 700 |
1 |
# |
|a Judge, Max D.
|
| 700 |
1 |
# |
|a Merkel, Robert A.
|
| 866 |
# |
0 |
|a 2 ej. v.1
|
| 907 |
# |
# |
|a BIBLIOG
|
| 908 |
# |
# |
|a imp
|
| 930 |
# |
# |
|a 1801
|d PRE
|
| 930 |
# |
# |
|a 3842
|
| 952 |
# |
# |
|p OIN1801
|a OIN
|b OIN
|o 637.51 FUN Tecnología de los alimentos
|y imp
|5 pre
|t v.1 ej.1
|x 510-48 153
|
| 952 |
# |
# |
|p OIN3842
|a OIN
|b OIN
|o 637.51 FUN Tecnología de los alimentos
|y imp
|t v.1 ej.2
|5 sal
|
| 999 |
# |
# |
|a GUILLERMO
|
