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	1.	Tecnología de carnes. Elaboración y preservación de productos cárnicos. by Guerrero Legarreta, Isabel Arteaga Martínez, Mario Ricardo Language: Spa Publication details: México Trillas 1990 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 664.9 / G934. Place hold Add to cart (remove)
	2.	Procesos de elaboración de alimentos y bebidas. by Sánchez Pineda de las Infantas, María Teresa Language: Spa Publication details: Madrid, España AMV Mundi Prensa 2003 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 664 / SA194. Place hold Add to cart (remove)
	3.	Ciencia, tecnología e industria de alimentos. by Alba Cuéllar, Nidia Alba, Carlos Augusto [Colaborador] Language: Spa Publication details: Bogotá, Colombia Grupo Latino Editores 2008 Availability: Items available for loan: CIBESPAM-MFL (2)Call number: 664 / AL325, ... Place hold Add to cart (remove)
	4.	Tecnología de los embutidos escalados. by Wirth, F Language: Spa Publication details: Zaragoza, España Acribia 1992 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 664.9 / W799. Place hold Add to cart (remove)
	5.	Carnes y asados. La cocina de hoy by García Cruz, Angeles Language: spa. Publication details: Madrid- España Editorial Libsa, S.A. 1993 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 641.7 / G216. Place hold Add to cart (remove)
	6.	No cover image available No cover image available Evaluación de dos métodos de resincronización de celos sobre los porcentajes de preñez en vaconas mestizas. by Moreira Villamar, Eduardo Fabricio Pinargote García, Luis Fernando [Coautor] Macías Andrade, Jorge Ignacio [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2012 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-MV / 58. Place hold Add to cart (remove)