| 000 | 00883nam a2200301 a 4500 | ||
|---|---|---|---|
| 001 | 43037 | ||
| 003 | URCABC | ||
| 005 | 20250502180458.0 | ||
| 008 | 110318||||||||||||||||gr ||| ||||||||| d | ||
| 020 | _a9780393058291 | ||
| 035 | _a(janium) 42951 | ||
| 035 | _a(janium)42945 | ||
| 040 |
_aURCABC _bspa |
||
| 041 | 0 | _aeng | |
| 050 | 4 |
_aTX609 _b.R84 2005 |
|
| 082 | 0 | 4 |
_a641.61 _bRUH-CHA |
| 100 | 1 | _aRuhlman, Michael | |
| 245 | 1 | 0 |
_aCharcuterie _b the craft of salting, smoking, and curing / _cMichael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. |
| 260 |
_aNew York _bW. W. Norton _cc2005. |
||
| 300 |
_a320p. _bil. |
||
| 504 | _aIncluye refrencias bibliograficas e indice | ||
| 650 | 1 | 4 |
_aAlimentos _xConservación. |
| 650 | 1 | 4 | _aLa carne ahumada. |
| 700 | 1 |
_aPolcyn, Brian. _eCoaut |
|
| 942 | _2ddc | ||
| 999 |
_c29441 _d29441 |
||