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| LEADER |
01202nam a2200469 i 4500 |
| 007 |
ta |
| 040 |
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|a Universidad Nacional Agraria
|b spa
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| 907 |
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|a Q02
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| 908 |
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|a Q04
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| 911 |
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|a M
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| 978 |
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|a RSM
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| 979 |
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|a 16-10-2006
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| 980 |
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|a MDR
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| 981 |
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|a 14-06-2010
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| 991 |
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|a TEXTO
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| 991 |
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|a juae1
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| 020 |
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|a ISBN 84-200-1005-7
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| 035 |
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|a 024191
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| 041 |
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|a spa
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| 092 |
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|a Q02 W295
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| 100 |
1 |
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|a Warriá, P.D.
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| 700 |
1 |
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|a Ruiz Carrascal, J.
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| 700 |
1 |
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|a Cava Lopez, R.
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| 245 |
1 |
0 |
|a Ciencia de la carne
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| 260 |
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|a Zaragoza (España) :
|b Acribia,
|c [2003]
|
| 264 |
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|a Zaragoza (España) :
|b Acribia,
|c [2003]
|
| 300 |
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|a 309 p.
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| 500 |
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|a Ilus.; 150 ref.
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| 650 |
|
7 |
|a TECNOLOGIA DE LOS ALIMENTOS
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| 650 |
|
7 |
|a CARNE
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| 650 |
|
7 |
|a CALIDAD
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| 650 |
|
7 |
|a SACRIFICIO
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| 650 |
|
7 |
|a COMPOSICION APROXIMADA
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| 650 |
|
7 |
|a GANADO DE CARNE
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| 650 |
|
7 |
|a PRODUCCION DE CARNE
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| 650 |
|
7 |
|a CANAL ANIMAL
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| 650 |
|
7 |
|a HIGIENE DE LA CARNE
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| 650 |
|
7 |
|a CONSUMO
|
| 942 |
|
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|c BK
|2 agris
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1870/06c01
|o Q02 W295
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1871/06c02
|o Q02 W295
|
| 952 |
|
|
|a 01
|b 01
|8 CG
|c CG
|y BK
|p L1054/10c03
|o Q02 W295
|