Ciencia de la carne
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| Main Authors: | , |
|---|---|
| Format: | Texto biblioteca |
| Language: | spa |
| Published: |
Zaragoza : Acribia,
1966
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| Subjects: | CARNE, CONSERVACION, CONTROL, TEMPERATURA, HUMEDAD, ALMACENAMIENTO, CARACTERISTICAS ORGANOLEPTICAS, |
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