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| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocn320433664 |
| 003 |
OCoLC |
| 005 |
20210826130145.0 |
| 008 |
100923s2010 enkae b 001 0 eng d |
| 999 |
|
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|c 235966
|d 235966
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| 010 |
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|a 2009016263
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| 020 |
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|a 9781845935931
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| 020 |
|
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|a 1845935934
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| 040 |
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|a DLC
|c UV#
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| 050 |
|
4 |
|a TX373
|b W37 2010
|
| 082 |
0 |
0 |
|a 664/.9
|2 22
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| 100 |
1 |
|
|a Warriss, Paul D.
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| 245 |
1 |
0 |
|a Meat science :
|b an introductory text /
|c P.D. Warriss.
|
| 250 |
|
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|a 2nd ed.
|
| 260 |
|
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|a Wallingford, Oxfordshire, UK ;
|a Cambridge, MA :
|b CABI,
|c 2010.
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| 300 |
|
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|a viii, 234 p. :
|b il. (principalmente col.), planos ;
|c 25 cm.
|
| 336 |
|
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|2 rdacontent
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| 337 |
|
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|2 rdamedia
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| 338 |
|
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|2 rdacarrier
|
| 490 |
0 |
|
|a Modular texts
|
| 504 |
|
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|a Incluye bibliografía e índice.
|
| 650 |
|
4 |
|a Industria de la carne
|x Control de calidad.
|
| 650 |
|
4 |
|a Control de carnes.
|9 2165
|
| 830 |
|
0 |
|a Modular texts.
|
| 901 |
|
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|a Z0
|b UV#
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| 942 |
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|c LIBRO
|
