| 000 | 01004nam a2200313Ia 4500 | ||
|---|---|---|---|
| 001 | dia_183 | ||
| 003 | CHAP | ||
| 005 | 20221208132610.0 | ||
| 008 | 220117s2016 xx 000 0 und d | ||
| 010 | _a170615 | ||
| 020 | _a978-1-4822-2031-5 | ||
| 040 | _cCHAP | ||
| 082 | _a641.36 M43 2016 | ||
| 245 |
_aMeat quality : genetic and enviromental factors / _c edición Wieslaw Przybylski y David Hopkins |
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| 260 |
_aEstados Unidos de América : _b CRC Press, _c2016 |
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| 300 | _axv, 472 p. | ||
| 440 |
_aChemical and functional properties of food components _9147506 |
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| 503 | _aC/e | ||
| 504 | _aIncluye bibliografías | ||
| 590 | _aTS1955 M43 2016 | ||
| 650 |
_aCarne _xControl de calidad _9147507 |
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| 650 |
_aMeat _xQuality control _9147508 |
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| 700 |
_aHopkins, David, ed. _9147509 |
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| 700 |
_aPrzybylski, Wieslaw, ed. _9147510 |
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| 901 | _a641.36 M43 2016 | ||
| 902 | _aM | ||
| 905 | _a5232272016 -usadmn8222223322eng16 | ||
| 942 |
_cLIBRO _2ddc |
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| 999 |
_c170615 _d170615 |
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