ELABORACION DE PRODUCTOS CARNICOS
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TextPublication details: MEXICO D.F.Edition: 1 PRIMERA EDICDescription: 122 PAGISBN: - 9682411025
- TS1970 M6121e
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro General | Instituto Tecnológico de Culiacán | Sala de consulta | TS1970 M6121E (Browse shelf(Opens below)) | 1 | Available | 31465 |
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| TS1962 J11C CONSERVACION DE LA CARNE POR EL FRIO/WERNER JASPER | TS1962 J11C CONSERVACION DE LA CARNE POR EL FRIO/WERNER JASPER | TS1970 G129E ELABORACION DE PRODUCTOS CARNICOS | TS1970 M6121E ELABORACION DE PRODUCTOS CARNICOS | TS1974 G517T TECNOLOGIA DE LA CARNE Y DE LOS PRODUCTOS CARNICOS/J. P. GIRARD | TS 1974.S3 W956T TECNOLOGIA DE LOS EMBUTIDOS ESCALDADOS/F. WIRTH | TS 1974.S3 W956T TECNOLOGIA DE LOS EMBUTIDOS ESCALDADOS/F. WIRTH |
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