| 000 | 00873 am a2200253 4500 | ||
|---|---|---|---|
| 001 | vtls000094793 | ||
| 003 | MTX | ||
| 008 | 130609c2009 enk 00 eng | ||
| 020 |
_a9781845693435 / _c8,750 |
||
| 039 | 9 |
_a201506291215 _bcat4 _c201306110930 _dcat3 _y201306091346 _zcat3 |
|
| 050 | 0 | 0 |
_aTS1968 _bI473 2009 |
| 093 | _aCK000 | ||
| 245 | 1 | 0 | _aImproving the sensory and nutritional quality of fresh meat |
| 250 | _a1st ed | ||
| 260 |
_aambridge : _bWoodhead Publishing Limited ; Boca Raton, FL : CRC Press, _c2009 |
||
| 300 |
_a664 p : _bill |
||
| 650 | 0 |
_aMeat _xQuality _9154599 |
|
| 650 | 0 |
_aMeat industry and trade _xQuality control _9106017 |
|
| 700 | 1 |
_aKerry, Joseph, _ced. _9106018 |
|
| 700 | 1 |
_aLedward, David, _ced. _9106019 |
|
| 700 | 1 |
_aKnovel (Firm), _ced. _9106020 |
|
| 942 | _cGBT | ||
| 999 |
_c70372 _d70372 |
||