{"id":8,"date":"2013-02-04T11:35:36","date_gmt":"2013-02-04T11:35:36","guid":{"rendered":"https:\/\/ocw.unileon.es\/asignatura\/?page_id=8"},"modified":"2014-02-03T11:26:54","modified_gmt":"2014-02-03T11:26:54","slug":"bibliografia","status":"publish","type":"page","link":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/bibliografia\/","title":{"rendered":"Bibliograf\u00eda"},"content":{"rendered":"<p class=\"&quot;MsoNormal&quot;\"><span style=\"font-family: &quot;Times; font-size: medium;\">PR\u00c4NDL, O. y col. (1994). Tecnolog\u00eda e Higiene de la Carne. Editorial Acribia. Zaragoza.<\/span><\/p>\r\n<p class=\"&quot;MsoNormal&quot;\"><span style=\"font-size: medium;\"><span style=\"font-family: &quot;Times;\">PRICE, J. y SCHWEIGERT, B. (1994). Ciencia de la carne y de los productos c\u00e1rnicos. Editorial Acribia. Zaragoza.<\/span><\/span><\/p>\r\n<p class=\"&quot;MsoNormal&quot;\"><span style=\"font-family: &quot;Times; font-size: medium;\">VARNAN, A. y SUTHERLAND, J. (1998). Carne y productos c\u00e1rnicos. Tecnolog\u00eda, qu\u00edmica y microbiolog\u00eda. Editorial Acribia. Zaragoza.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>PR\u00c4NDL, O. y col. (1994). Tecnolog\u00eda e Higiene de la Carne. Editorial Acribia. Zaragoza. PRICE, J. y SCHWEIGERT, B. (1994). Ciencia de la carne y de los productos c\u00e1rnicos. Editorial Acribia. Zaragoza. VARNAN, A. y SUTHERLAND, J. (1998). Carne y productos c\u00e1rnicos. Tecnolog\u00eda, qu\u00edmica y microbiolog\u00eda. Editorial Acribia. Zaragoza.<\/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-8","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\/8","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=8"}],"version-history":[{"count":2,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/8\/revisions"}],"predecessor-version":[{"id":30,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/8\/revisions\/30"}],"wp:attachment":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/media?parent=8"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}