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|a Elaboración de productos cárnicos /
|c Basado en el trabajo de Gaetano Paltrinieri, Marco R. Meyer.
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|a 3a. edición
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|a Materias primas -- Sistemas de conservación -- Embutidos crudos -- Embutidos escaldados -- Embutidos cocidos -- Carnes curadas -- Productos cárnicos enlatados -- Grasas.
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