000 01154nam a22003377a 4500
003 CHAP
005 20220329134950.0
008 971013s1967 r 00010 d
010 _a28782
011 _a29754
035 _a33865
040 _cCHAP
082 _a664.92
_bL3Y
100 0 0 _aLawrie, Ralston Andrew.
_965184
245 _aCiencia de la carne
260 _aZaragoza :
_bAcribia,
_c1967;
300 _a380 p.
_b: ilus.
500 _ac.2 sustituida por c.12a. ed.
590 _aBATCH-UPD
_b10
_c20130110
_lUCH01
_h0837
590 _aBATCH-UPD
_b10
_c20130410
_lUCH01
_h0516
590 _aBATCH-UPD
_b10
_c20130914
_lUCH01
_h0845
590 _aCONVERSION
_b10
_c20130109
_lUCH01
_h1316
650 1 4 _aCarne.
_919053
650 1 4 _aCarne
_xConservación.
_919066
901 _aBK
942 _cLIBRO
949 _a664.92 L3Y
_bBC
_cLIBRO
_d-78632
_eLIBRO
_fc.2
_h37013
_i33865
_si
_t135.00
949 _a664.92 L3Y
_bBC
_cLIBRO
_d33724002022264
_eLIBRO
_fc.3
_h39292
_i33865
_si
_t135.00
949 _a664.92 L3Y
_bBC
_cLIBRO
_d33724002061710
_eLIBRO
_fc.4
_h39293
_i33865
_si
_t135.00
949 _a664.92 L3Y
_bBC
_cLIBRO
_d33724002063686
_eLIBRO
_h37012
_i33865
_si
_t135.00
999 _c28782
_d28782