{"id":13,"date":"2013-02-04T11:36:25","date_gmt":"2013-02-04T11:36:25","guid":{"rendered":"https:\/\/ocw.unileon.es\/asignatura\/?page_id=13"},"modified":"2014-02-03T12:14:57","modified_gmt":"2014-02-03T12:14:57","slug":"guia-de-aprendizaje","status":"publish","type":"page","link":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/guia-de-aprendizaje\/","title":{"rendered":"Gu\u00eda de aprendizaje"},"content":{"rendered":"El aprendizaje de los contenidos de Ciencia de la Carne que se presentan se basa en el estudio del material de clase y la realizaci\u00f3n posterior de las actividades propuestas.\r\n\r\nSe recomienda consultar bibliograf\u00eda adicional obtenida en b\u00fasquedas por internet.\u00a0Para m\u00e1s\u00a0dudas preguntar a\u00a0Javier Mateo\u00a0<a href=\"mailto:jmato@unileon\">jmato@unileon<\/a>","protected":false},"excerpt":{"rendered":"<p>El aprendizaje de los contenidos de Ciencia de la Carne que se presentan se basa en el estudio del material de clase y la realizaci\u00f3n posterior de las actividades propuestas. Se recomienda consultar bibliograf\u00eda adicional obtenida en b\u00fasquedas por internet.\u00a0Para m\u00e1s\u00a0dudas preguntar a\u00a0Javier Mateo\u00a0jmato@unileon<\/p>\n","protected":false},"author":26,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-13","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/13","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/comments?post=13"}],"version-history":[{"count":2,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/13\/revisions"}],"predecessor-version":[{"id":71,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/13\/revisions\/71"}],"wp:attachment":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/media?parent=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}