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  1. 1
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    Pour le Boucher : by CHAUDIEU, Georges

    Published 1956.
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  2. 2
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    Tecnología de carnes y pescados :

    Published 1989.
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  3. 3
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    Enciclopedia de la carne. / by SANZ EGAÑA, Cesáreo

    Published 1967.
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  4. 4
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    Las carnes y su proceso de empaque

    Published [s.f.].
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