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Ciencia de la carne / R. A. Lawrie

Main Author: Lawrie, R. A. Edition: Tercera edición Publication: Zaragoza : Acribia, 1998 Description: XX,367 pISBN: 84-200-0856-7Topical name: Carne | Produto de origem animal | Preservação | Controlo da qualidade CDU: 637
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Item type Location Call number Status Date due Barcode Course reserves
Biblioteca IPBeja
637/LAW (Browse shelf) Available 21342

Ciência e Tecnologia dos Alimentos Matérias Primas de Origem Animal 1º Ano / 1º Semestre

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