|
|
|
|
| LEADER |
00852nam a22002417a 4500 |
| 003 |
arbauncb |
| 005 |
20230915083947.0 |
| 008 |
230907t2022 us |||g |||| 00| ||eng d |
| 020 |
|
|
|a 9780323858793
|
| 040 |
|
|
|a AR-BaUNCB
|c AR-BaUNCB
|
| 082 |
0 |
4 |
|a 664.9
|
| 100 |
1 |
|
|4 edt
|9 6283
|a Purslow, Peter P.
|
| 245 |
1 |
0 |
|a New aspects of meat quality :
|b from genes to ethics /
|c editado por Peter P. Purslow
|
| 260 |
|
|
|a Estados Unidos :
|b Elsevier,
|c 2022.
|
| 300 |
|
|
|a 900 p.;
|c 23 cm.
|
| 440 |
|
|
|a Woodhead Publishing Series in Food Science, Technology and Nutrition
|
| 650 |
|
7 |
|2 mpirdes
|9 585
|a Carne
|
| 650 |
|
7 |
|2 unescot
|9 3156
|a Tecnología de los alimentos
|
| 650 |
|
7 |
|2 mpirdes
|9 812
|a Control de calidad
|
| 653 |
|
|
|a Calidad de la carne
|
| 856 |
4 |
|
|u www.elsevier.com/books-andjournals
|
| 942 |
|
|
|2 ddc
|c LIBRO
|h 664.9
|k AD
|6 664_900000000000000
|
| 999 |
|
|
|c 65167
|d 65167
|