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101 0 $aeng
102   $aOxford
200 1 $aHandbook of meat product technology$fM. D. Ranken
210   $aOxford$cBlackwell Science$d2000
215   $aX, 212 p.$cill.$d25 cm.
606   $aCarne$xProduzione$xControllo sanitario
606   $aMacellazione
676   $a664.9$v(21. ed.)$9Tecnologia alimentare. Carni e alimenti affini
701  1$aRanken,$bMichael D.$0442240
801  0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc
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CAT   $abatch$b01$c20050718$lBAS01$h1053
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Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.s3.p18.18$6101106$5T101106$820031118$f98$FConsultazione
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