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Haccp in meat, poultry and fish procesing

Contributor(s): Material type: TextTextSeries: Advances in meat research : 10Publication details: Gran Bretaña : Chapman & Hall, 1995Description: 393 p. : il. ; 24 cmISBN:
  • 0-7514-0229-X
Subject(s): LOC classification:
  • TS 1975 H322
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Holdings
Item type Current library Collection Call number Copy number Status Date due Barcode
Préstamo Biblioteca Pedro Arrupe Acervo TS 1975 H322 (Browse shelf(Opens below)) Ej. 1 Available 045215

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