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ELABORACIÓN DE CURADOS Y SALAZONES CARNICOS

By:

CABRERA LOPEZ MARIA ELENA

Material type: Text

TextSeries: INDUSTRIAS ALIMENTARIAS | 0 ; 0Publication details: ESPAÑA IC 2011Edition: 1Description: 397 pag 23 cmISBN:

978-84-8364-684-7

Subject(s):

CIENCIAS APLICADAS

DDC classification:

641.49 C13

Contents:

PROCEDIMIENTOS DE LIMPIEZA EN INSTALACIONES DE PRODUCTOS CARNICOS, SALAZONES Y ADOBADOS CARNICOS, CARNICOS CURADOS, EL AHUMADO, TRATAMIENTOS Y CONSERVACIÓN.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
libros de la biblioteca	Undac Biblioteca La Merced	641.49 C13 (Browse shelf(Opens below))	Available		43204

PROCEDIMIENTOS DE LIMPIEZA EN INSTALACIONES DE PRODUCTOS CARNICOS, SALAZONES Y ADOBADOS CARNICOS, CARNICOS CURADOS, EL AHUMADO, TRATAMIENTOS Y CONSERVACIÓN.

C SAN CRISTOBAL 29-Oct-18 Soles

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