{"id":5,"date":"2013-02-04T11:35:22","date_gmt":"2013-02-04T11:35:22","guid":{"rendered":"https:\/\/ocw.unileon.es\/asignatura\/?page_id=5"},"modified":"2014-02-04T12:41:30","modified_gmt":"2014-02-04T12:41:30","slug":"presentacion","status":"publish","type":"page","link":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/","title":{"rendered":"Presentaci\u00f3n"},"content":{"rendered":"<p style=\"text-align: justify;\">Colecci\u00f3n de apuntes de Calidad de la Carne: estructura y crecimiento muscular, transformaci\u00f3n del m\u00fasculo en carne, canales,\u00a0calidad de la carne (sabor y olor, textura, color).<\/p>\r\n&nbsp;","protected":false},"excerpt":{"rendered":"<p>Colecci\u00f3n de apuntes de Calidad de la Carne: estructura y crecimiento muscular, transformaci\u00f3n del m\u00fasculo en carne, canales,\u00a0calidad de la carne (sabor y olor, textura, color). &nbsp;<\/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-5","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\/5","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=5"}],"version-history":[{"count":5,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/5\/revisions"}],"predecessor-version":[{"id":122,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/5\/revisions\/122"}],"wp:attachment":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/media?parent=5"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}