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| LEADER |
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I-ART003955 |
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AR-BlMDP |
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| 008 |
240423s2016 ag uu 00 0spa d |
| 040 |
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|a AR-BlMDP
|b spa
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|e rda
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| 041 |
0 |
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|a spa
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| 044 |
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|a ag
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| 100 |
1 |
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|a Pavan, E.
|u EEAB, depto.PA
|9 14036
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| 245 |
1 |
0 |
|a ¿Cuál es el engrosamiento ideal?
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| 300 |
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|a páginas 28-29 :
|b ilustraciones, datos numéricos
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| 336 |
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|a texto
|b txt
|2 rdacontent
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| 337 |
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|a sin mediación
|b n
|2 rdamedia
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| 338 |
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|a volumen
|b nc
|2 rdacarrier
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| 521 |
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|a Material de divulgación
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| 650 |
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4 |
|a CALIDAD DE LA CARNE
|9 11814
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| 650 |
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4 |
|a CARNE
|9 1521
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| 650 |
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4 |
|a MEDICION DEL CUERPO
|9 14067
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| 773 |
0 |
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|t Visión Rural
|g vol.23, no.113 (2016), p.28-29
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| 942 |
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|c AN
|2 udc
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| 945 |
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|a 1
|d Pablo López Liotti
|b Pablo López Liotti
|c 1
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| 999 |
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|c 19169
|d 19169
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