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	1.	Fabricacion de embutidos: principios y practica = Sausage manufacture: principles and practice / Effliong Essien; traducción Manuel Alcala Aguilera by Essien, Effliong Alcala Aguilera, Manuel Edition: 1 ed. Material type: Text; Format: print ; Audience: General; Language: esp Zaragoza (España) : Acribia, 2003 Availability: Items available for loan: Biblioteca Central Rafael Parga Cortes (3)Call number: 664.929 E78f, ... Place hold Add to cart (remove)
	2.	Microorganismos de los alimentos / ICMSF; Traducción Juan Antonio Ordoñez Pereda, Gonzalo Garcia de Fernando Minguillon by International Commision on Microbiological Specifications for Foods Garcia de Fernando Miguillon, Gonzalo, tr Ordoñez Pereda, Juan Antonio, tr Edition: 2 ed. Material type: Text; Format: print ; Audience: General; Language: esp Zaragoza : Acribia, 2001 Availability: Items available for loan: Biblioteca Central Rafael Parga Cortes (5)Call number: 664.024 I61m, ... Place hold Add to cart (remove)
	3.	Cultivos bacterianos en las industrias carnicas / Eberhard Schiffner, Wilfried Hagedorn, Klaus Oppel; traducción Carlos Bernaldo de Quiros by Schiffner, Eberhard Hageddorn, Wilfried Oppel, Klaus Quiros, Carlos Bernaldo de, tr Material type: Text; Format: print ; Audience: General; Language: esp Zaragoza : Acribia, 1978 Availability: Items available for loan: Biblioteca Central Rafael Parga Cortes (1)Call number: 664.92 S333c. Place hold Add to cart (remove)
	4.	Tecnologia de los embutidos escaldados / Wirth F. ... [et al.]; traducción de Luis Bernardo Ludden by Bernardo Ludden, Luis, tr F., Wirth K. Troeger W., Woltersdorf Material type: Text; Format: print ; Audience: General; Zaragoza (España) : Acribia, 1992 Availability: Items available for loan: Biblioteca Central Rafael Parga Cortes (1)Call number: 664.92 T255. Place hold Add to cart (remove)

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