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| LEADER |
00862nam a22002537a 4500 |
| 003 |
OSt |
| 005 |
20171025142507.0 |
| 008 |
170420b sp ||||| |||| 00| 0 spa d |
| 040 |
|
|
|a Sistema de Bibliotecas UNAH
|
| 999 |
|
|
|c 93299
|d 93299
|
| 082 |
0 |
|
|a 664.9-L42
|
| 100 |
1 |
|
|a Lawrie, R. A
|
| 245 |
1 |
0 |
|a Ciencia de la carne
|c R. A. Lawrie ; traducción A. Marcos Barrado
|
| 250 |
|
|
|a 1a ed.
|
| 260 |
|
|
|a Zaragoza
|b Acribia
|c 1967
|
| 300 |
|
|
|a 380 p.
|b il., diagrs.
|c 22 cm.
|
| 500 |
|
|
|a Incluye índice
|
| 504 |
|
|
|a Bibliográfia p. 335-363
|
| 534 |
|
|
|t Traducción de: Meat science
|
| 650 |
|
|
|2
|a BACTERIOLOGIA DE LA CARNE
|
| 650 |
|
|
|a CONSERVACIÒN DE LA CARNE
|
| 650 |
|
|
|a CONTRO DE LAS CARNES
|
| 942 |
|
|
|2 ddc
|c LB
|
| 952 |
|
|
|0 0
|1 0
|2 ddc
|4 0
|6 664_000000000000000_9L42
|7 0
|9 308781
|a CG
|b BLP
|d 2017-10-25
|l 2
|o 664.9-L42
|p 502611
|r 2021-08-27
|s 2020-03-06
|w 2017-10-25
|y LB
|