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00718nam a2200229 a 4500 |
| 001 |
UNA01000261655 |
| 005 |
20121115081007.0 |
| 008 |
121105t2010 xxka r 000 0 eng d |
| 020 |
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|a 9781845935931
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| 040 |
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|a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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| 082 |
0 |
4 |
|a 664.9
|b W295m
|2 21
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| 100 |
1 |
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|a Warriss, Paul D.
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| 245 |
1 |
0 |
|a Meat science :
|b an introductory text /
|c P.D. Warriss.
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| 250 |
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|a 2. ed.
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| 260 |
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|a Wallingford, U.K. :
|b CABI,
|c c2010.
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| 300 |
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|a volúmenesii, 234 páginas :
|b ilustraciones ;
|c 25 cm.
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| 504 |
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|a Incluye bibliografía (p. 205-222) e índice analítico
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| 650 |
0 |
4 |
|a CARNE
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| 650 |
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4 |
|a PRODUCCION
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| 650 |
0 |
4 |
|a CONSUMO
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| 650 |
0 |
4 |
|a CALIDAD
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| 650 |
0 |
4 |
|a HIGIENE
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