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  <titleInfo>
    <title>Enlatado de pescado y carne</title>
  </titleInfo>
  <name type="personal">
    <namePart>Footitt, R.J.; Lewis, A.S.</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="code" authority="marccountry">ck</placeTerm>
    </place>
    <place>
      <placeTerm type="text">Zaragoza (España)</placeTerm>
    </place>
    <dateIssued>Acribia</dateIssued>
    <dateIssued>1999</dateIssued>
    <dateIssued encoding="marc">2004</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">spa</languageTerm>
  </language>
  <physicalDescription>
    <extent>336.p.</extent>
  </physicalDescription>
  <subject>
    <topic>ALIMENTOS ENLATADOS</topic>
  </subject>
  <subject>
    <topic>CONSERVACION DE ALIMENTOS</topic>
  </subject>
  <subject>
    <topic>CONSERVACION DE CARNES</topic>
  </subject>
  <subject>
    <topic>CONSERVACION DE PESCADO</topic>
  </subject>
  <classification authority="ddc">664.90282 F667e</classification>
  <identifier type="isbn">8420008729</identifier>
  <recordInfo>
    <recordContentSource authority="marcorg">CO-ViMGA</recordContentSource>
    <recordCreationDate encoding="marc">141112</recordCreationDate>
    <recordIdentifier source="CO-ViMGA">17201</recordIdentifier>
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