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| LEADER |
00980nam#a2200349#u#4500 |
| 001 |
OIN001751 |
| 003 |
OIN |
| 005 |
20090818173516 |
| 008 |
021210s1977 sp |||| |||| ||spa d |
| 020 |
# |
# |
|a 8420002925
|
| 040 |
# |
# |
|a OIN
|b spa
|c OIN
|
| 092 |
# |
# |
|c 637.5LAW
|
| 100 |
1 |
# |
|a Lawrie, R. A.
|
| 245 |
1 |
0 |
|a Ciencia de la Carne.
|
| 250 |
# |
# |
|a 2a. ed.
|
| 260 |
# |
# |
|a Zaragoza :
|b Acribia,
|c 1977.
|
| 300 |
# |
# |
|a 456 p.
|
| 650 |
# |
4 |
|a CARNE
|
| 650 |
# |
4 |
|a CARNE Y PRODUCTOS CARNICOS
|
| 650 |
# |
4 |
|a PRODUCTOS ANIMALES
|
| 650 |
# |
4 |
|a CALIDAD DE LA CARNE
|
| 653 |
# |
# |
|a CRESCIMIENTO Y DESARROLLO DE LOS ANIMALES
|
| 653 |
# |
# |
|a QUIMICA Y BIOQUIMICA DE LA CARNE
|
| 653 |
# |
# |
|a ALTERACION MICROBIANA DE LA CARNE
|
| 653 |
# |
# |
|a CONSERVACION DE LA CARNE. CONTROL DE TEMPERATURA
|
| 653 |
# |
# |
|a CARNE Y NUTRICION HUMANA
|
| 866 |
# |
0 |
|a 1 ej. v.1
|
| 907 |
# |
# |
|a BIBLIOG
|
| 908 |
# |
# |
|a imp
|
| 930 |
# |
# |
|a 4181
|b v.1
|c Ej.1
|d PRE
|
| 952 |
# |
# |
|p OIN4181
|t v.1 - Ej.1
|a OIN
|b OIN
|o 637.5LAW
|y imp
|
| 999 |
# |
# |
|a GUILLERMO
|
