| 000 | 00862nam#a2200277#a#4500 | ||
|---|---|---|---|
| 001 | 010013 | ||
| 005 | 20160721145331.0 | ||
| 008 | 031223s2002####sp##################spa#d | ||
| 020 | _a8420009938 | ||
| 040 | _aAR-beUNQ | ||
| 099 | _a13-D10 | ||
| 245 | 0 | 0 |
_aTecnología de los productos de charcutería y salazones _cPaule Durand. |
| 260 |
_aZaragoza : _bAcribia, _c2002 |
||
| 300 |
_axxxi, 556 p. : _bil. |
||
| 650 | 7 |
_aALIMENTOS _2Spines |
|
| 650 | 7 |
_aPRODUCCION _2Spines |
|
| 650 | 7 |
_aENVASADO DE ALIMENTOS _2Spines |
|
| 650 | 7 |
_aCONTROL DE CALIDAD _2Spines |
|
| 650 | 7 |
_aSALAZON _2Spines |
|
| 650 | 7 |
_aTECNOLOGIA DE ALIMENTOS _2Spines |
|
| 650 | 7 |
_aMATERIAS PRIMAS _2toit |
|
| 653 | _aCONTROL DE PROCESOS | ||
| 700 | 1 |
_aDurand, Paule _eCoordinador _4coord |
|
| 929 |
_aCOMPRA _bOficina cultural _d30,00E _e20031215 _fpatrimonio _j35509 |
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| 942 |
_cLIB _n0 |
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| 999 |
_c12436 _d87823 |
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