Ciencia de la carne y de los productos cárnicos / /ed. por James F. Price y Bernard S. Schweigert.
Material type:
TextPublication details: Zaragoza, España : Acribia, 1994.Edition: 2 edDescription: 581 p. : ilusISBN: - 8420007595
- 664.92 P7Y 1986
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca Central Planta principal - Colección General | General | 664.92 P7Y 1986 (Browse shelf(Opens below)) | c.2 | Available (Préstamo 15 días) | 33724000974143 | ||||||||||||
| Libro | Biblioteca Central Planta principal - Colección General | General | 664.92 P7Y 1986 (Browse shelf(Opens below)) | Available (Préstamo 15 días) | 33724000974085 | |||||||||||||
| Libro | Biblioteca Central Planta principal - Colección General | General | 664.92 P7Y 1986 (Browse shelf(Opens below)) | c.3 | Available (Préstamo 15 días) | 33724000973475 |
Trad. de : The science of and meat products. 3ed. (1986)
BATCH-UPD 10 20130110 UCH01 0758
CONVERSION 10 20130109 UCH01 1350
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