Caractéristiques alimentaires de la viande de boucherie / Henry Drieux, Raymond Ferrando, Raymond Jacquot

By: Contributor(s): Material type: TextTextSeries: Monographies alimentaires ; 3Publication details: Paris, Francia : Vigot fréres, editeurs, 1962Edition: 1a edDescription: 180 p. : il. ; 24 cmSubject(s): LOC classification:
  • SF207  D75 1962
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Item type Current library Call number Copy number Status Barcode
Libro Libro Biblioteca del Instituto de Investigaciones Agropecuarias y Forestales General SF207 D75 1962 (Browse shelf(Opens below)) C : 1 Available BIIA000000037

Bibliografía : p. 167-178

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