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| LEADER |
01720cam a2200289a 44500 |
| 020 |
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|a 8420006238
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| 040 |
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|a Sistema Bibliotecario Universidad de El Salvador
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| 041 |
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|a esp
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| 082 |
|
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|a 664.9
|b R351t
|
| 100 |
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|a Reichert, Joachim E.
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| 245 |
|
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|a Tratamiento térmico de los productos cárnicos :
|b fundamentos de los cálculos y aplicaciones /
|c Joachim E. Reichert
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| 260 |
|
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|a Zaragoza :
|b Acribia,
|c 1988
|
| 300 |
|
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|a VIII, 175 p. ;
|c 24 cm
|
| 490 |
|
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|a Ciencia y tecnología de la carne : Teoría y práctica ;
|v 13
|
| 500 |
|
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|a Traducido por Jaime Esaín Escobar, con la colaboración de Santiago Condón Usón
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| 650 |
|
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|a TecnologÍa de alimentos
|2 LEMB
|
| 700 |
|
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|a Esaín Escobar, Jaime,
|e trad.
|
| 700 |
|
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|a Condón Usón, Santiago,
|e trad.
|
| 991 |
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|a agr_jorge
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| 992 |
|
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|a 02/06/2011
|
| 942 |
|
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|c BK
|
| 999 |
|
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|c 54066
|d 54066
|
| 952 |
|
|
|0 0
|1 0
|4 0
|6 664_900000000000000_R351T
|7 0
|8 CG
|9 92513
|a 13
|b 13
|c CG
|d 2012-08-16
|i 13005569
|l 2
|o 664.9 R351t
|p 13005569
|r 2014-03-20
|s 2014-03-18
|t 1 | ej.1
|w 2012-08-16
|y BK
|x 06-2011
|
| 952 |
|
|
|0 0
|1 0
|4 0
|6 664_900000000000000_R351T
|7 0
|8 CG
|9 92514
|a 13
|b 13
|c CG
|d 2012-08-16
|i 13005570
|o 664.9 R351t
|p 13005570
|r 2012-08-16
|t 2 | ej.2
|w 2012-08-16
|y BK
|x 06-2011
|
| 952 |
|
|
|0 0
|1 0
|4 0
|6 664_900000000000000_R351T
|7 0
|8 CG
|9 92515
|a 13
|b 13
|c CG
|d 2012-08-16
|i 13005571
|o 664.9 R351t
|p 13005571
|r 2012-08-16
|t 3 | ej.3
|w 2012-08-16
|y BK
|x 06-2011
|
| 952 |
|
|
|0 0
|1 0
|4 0
|6 664_900000000000000_R351T
|7 0
|8 CG
|9 92516
|a 13
|b 13
|c CG
|d 2012-08-16
|i 13005572
|l 1
|o 664.9 R351t
|p 13005572
|r 2015-09-01
|s 2015-08-25
|t 4 | ej.4
|w 2012-08-16
|y BK
|x 06-2011
|
| 952 |
|
|
|0 0
|1 0
|2 ddc
|4 0
|6 664_900000000000000_R351T
|7 0
|8 CG
|9 92517
|a 13
|b 13
|c CG
|d 2016-03-09
|e compra
|g 25.20
|i 13007286
|o 664.9 R351t
|p 13007286
|r 2016-03-09
|t ej.5
|w 2016-03-09
|y BK
|