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00719nam a2200277 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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| 911 |
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|a M
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| 900 |
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|a Ecilda Monge
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| 978 |
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|a EMF
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| 979 |
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|a 31/01/2022
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| 991 |
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|a TEXTO
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| 991 |
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|a EMF310122
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| 020 |
|
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|a ISBN 978-607-17-3306-1
|
| 035 |
|
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|a 068233
|
| 041 |
|
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|a spa
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| 092 |
|
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|a Q02 E37
|
| 245 |
0 |
0 |
|a Elaboración de productos cárnicos
|
| 260 |
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|a Mexico (Mexico) :
|b Trillas,
|c 2018
|
| 264 |
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|a Mexico (Mexico) :
|b Trillas,
|c 2018
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| 300 |
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|a 110 p.
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| 500 |
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|a Ilus.; Ref. p. 107-108
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| 942 |
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|c BK
|2 agris
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| 952 |
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0036/2022c01
|o Q02 E37
|
| 952 |
|
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|a 01
|b 01
|8 CG
|c CG
|y BK
|p L0037/2022c02
|o Q02 E37
|