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Aditivos e ingredientes : como coadyuvantes de la "Kutter", emulgentes y estabilizadores de productos cárnicos

By: Material type: TextTextSeries: Ciencia y tecnología de la carne. Teoría y práctica ; 12Publication details: España : Acribia, 1980Description: 148 p. ; 21 cmISBN:
  • 84-200-0448-0
Subject(s): LOC classification:
  • TX 553 A3 G471
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Holdings
Item type Current library Collection Call number Copy number Status Date due Barcode
Préstamo Biblioteca Pedro Arrupe Acervo TX 553 A3 G471 (Browse shelf(Opens below)) Ej. 1 Estanteria cerrada 027140

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