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20190108092907.0 |
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161213t1991 it a r 000 0 eng d |
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|a 9251029210
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|a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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|a 664.9029
|b G946g
|2 22
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|a Guidelines for slaughtering, meat cutting and further processing.
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|a Rome :
|b FAO,
|c c1991.
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|a ix, 170 páginas :
|b ilustraciones en blanco y negro.
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|a texto
|2 rdacontent
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|a sin mediación
|2 rdamedia
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|a volumen
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|a CARNE
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|a HIGIENE DE LOS ALIMENTOS
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|a INDUSTRIA DE LA CARNE
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|a EQUIPO
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