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|a Elaboración de productos cárnicos :
|b guía práctica : colección 50 años Fundación Hogares Juveniles Campesinos /
|c investigación y redacción Gilma Inés Forero Barrera, Galo Ariel Vanegas Romero, Martha Isabel Flórez.
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|a Bogota :
|b Editorial Grania,
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|e 1 DVD (12 cm)
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|g Valor nutritivo de la carne -- Microbiología de la carne -- Características de la carne para consumo humano -- Métodos de conservación de los diferentes cortes -- Productos cárnicos procesados -- Embutidos -- Productos con salzón y curado -- Otros productos cárnicos -- Anexo: Otras preparaciones
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