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|a Elaboración de productos cárnicos /
|c basado en el trabajo de Gaetano Paltrinieri, Marco R. Meyer con la colaboración de F. R. Kirchner Salinas [y otros].
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|a Materias primas -- Sistemas de conservación -- Embutidos crudos, escaldados, cocidos -- Carnes curadas -- Productos cárnicos enlatados -- Grasas
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