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Recomendaciones sobre prácticas higiénicas para embutidos fermentados. Guía práctica

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Author
Other authors
Publication date
2006-10
URI https://hdl.handle.net/20.500.12327/4133
Document Type
Article
Language
Catalan
Keywords
Pages
31 p.
Program
Funcionalitat i Seguretat Alimentària

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Attribution-NonCommercial-NoDerivatives 2.5 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/2.5/
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