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

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Material type: Text

TextSeries: Monographies alimentaires ; 3Publication details: Paris, Francia : Vigot fréres, editeurs, 1962Edition: 1a edDescription: 180 p. : il. ; 24 cmSubject(s):

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
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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