Tecnología de los productos de charcutería y salazones
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| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | Spanish |
| Published: |
Zaragoza :
Acribia,
2002
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| Subjects: | |
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| LEADER | 00862nam#a2200277#a#4500 | ||
|---|---|---|---|
| 001 | 010013 | ||
| 005 | 20160721145331.0 | ||
| 008 | 031223s2002####sp##################spa#d | ||
| 020 | |a 8420009938 | ||
| 040 | |a AR-beUNQ | ||
| 099 | |a 13-D10 | ||
| 245 | 0 | 0 | |a Tecnología de los productos de charcutería y salazones |c Paule Durand. |
| 260 | |a Zaragoza : |b Acribia, |c 2002 | ||
| 300 | |a xxxi, 556 p. : |b il. | ||
| 650 | 7 | |a ALIMENTOS |2 Spines | |
| 650 | 7 | |a PRODUCCION |2 Spines | |
| 650 | 7 | |a ENVASADO DE ALIMENTOS |2 Spines | |
| 650 | 7 | |a CONTROL DE CALIDAD |2 Spines | |
| 650 | 7 | |a SALAZON |2 Spines | |
| 650 | 7 | |a TECNOLOGIA DE ALIMENTOS |2 Spines | |
| 650 | 7 | |a MATERIAS PRIMAS |2 toit | |
| 653 | |a CONTROL DE PROCESOS | ||
| 700 | 1 | |a Durand, Paule |e Coordinador |4 coord | |
| 929 | |a COMPRA |b Oficina cultural |d 30,00E |e 20031215 |f patrimonio |j 35509 | ||
| 942 | |c LIB |n 0 | ||
| 999 | |c 12436 |d 87823 | ||