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|a Genot, Claude
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|a Congelación y calidad de la carne /
|c Claude Genot ; traducción Djamal Djenane.
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|a Zaragoza :
|b Acribia,
|c 2003.
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|a viii, 104 páginas :
|b ilustraciones en blanco y negro ;
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|a Aspectos generales de la congelación -- Congelación y textura de la carne -- Conservación de la calidad de la carne durante la congelación
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