000 01131nam a22003497a 4500
003 CHAP
005 20220329142544.0
008 010926d us r 00110 eng d
010 _a84841
011 _a85813
035 _a96349
040 _cCHAP
090 _aFolleto 16301
100 0 0 _aHuffman, Dale L.
_956776
245 1 0 _aLow-fat fresh pork sausage production
_c/by Dale L. Huffman
260 _aAuburn :
_bAlabama Agricultural Experiment Station
_c1993.
300 _a23 p. ;
_bgráfs.
410 0 0 _aAlabama Agricultural Experiment Station
490 0 _aBulletin
_v; 620
590 _aBATCH-UPD
_b10
_c20130110
_lUCH01
_h0700
590 _aBATCH-UPD
_b10
_c20130410
_lUCH01
_h0345
590 _aBATCH-UPD
_b10
_c20130914
_lUCH01
_h0755
590 _aCONVERSION
_b10
_c20130109
_lUCH01
_h1347
650 1 4 _aCarne de puerco
_xProducción.
_919187
650 1 4 _aSalchicha.
_9101507
810 0 0 _aAlabama Agricultural Experiment Station
_93296
830 0 _aBulletin
_v; 620
_916039
901 _aBK
905 _aAlejandra Carrasco M.
942 _cFOLL
949 _aFolleto 16301
_bBC
_cFOLL
_d33724002010743
_eTS1
_i96349
_sb
999 _c84841
_d84841