rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Tecnología de las proteinas de pescado y krill
  name:
    name part: Suzuki, Taneko
    role:
      role term: creator
  name:
    name part: Tejada Yábar, Margarita
    role:
      role term: traductor
  name:
    name part: Borderías Juárez, Javier
    role:
      role term: tr
  type of resource: text
  origin info:
    place:
      place term: sp^
    place:
      place term: Zaragoza
    publisher: Acribia
    date issued: 1987
    issuance: monographic
  language:
    language term: spa
  language:
    language term: eng
  physical description:
    extent: 230 páginas : ilustraciones, diagramas ; 24 cm.
  table of contents: Características del músculo de pescado y de las proteinas del pescado --Kamaboko (gel de pescado) -- Pescado picado (surimi) congelado -- Concentrado proteico texturizado de músculo de pescado (marinbeef) -- Utilización de krill para el consumo humano
  target audience: specialized
  note: Taneko Suzuki ; traducido por Margarita Tejada Yábar, Javier Borderías Juárez.
  note: Fish and Krill protein: Processing Tecnology
  note: Incluye referencias bibliográficas e índice
  subject:
    geographic code: e-sp---
  subject:
    topic: Pescado como alimento
  subject:
    topic: Pescado congelado
  subject:
    topic: Alimentos marinos (Cocina)
  subject:
    topic: Industria pesquera
  subject:
    topic: Krill
  classification: 664.94 S968t
  related item:
    title info:
      title: Fish and Krill protein: Processing Tecnology
  identifier: 8420005959
  record info:
    record content source: CO-BoSNA
    record creation date: 950928
    record change date: 20260706114859.0
    record identifier: 000020596
    language of cataloging:
      language term: spa