<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://roble.intecca.uned.es/tematres/lem/">Chacinería</topic></authority><related type="other"><topic>Embutidos</topic></related><related type="other"><topic>Jamones</topic></related><related type="other"><topic>Cerdos</topic></related><related type="broader"><topic>Industria cárnica</topic></related><related type="broader"><topic>Industrias alimentarias</topic></related><variant type="other"><topic>Charcutería</topic></variant><variant type="other"><topic>Industria chacinera</topic></variant> <note xml:lang="es"><![CDATA[ Úsase para obras sobre las técnicas de elaboración de embutidos: ]]></note></mads>