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0000077113 |
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120227s2012 dcu eng |
| 020 |
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|a 1555816363 (hardback : alk. paper)
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| 020 |
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|a 1555817203 (e-book)
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| 020 |
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|a 9781555816360 (hardback : alk. paper)
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| 020 |
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|a 9781555817206 (e-book)
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| 050 |
0 |
0 |
|a QR115
|b .M66 2012
|
| 060 |
1 |
0 |
|a QW 85
|
| 090 |
0 |
0 |
|a QR115
|b .M66 2012
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| 100 |
1 |
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|a Montville, Thomas J.
|e author
|
| 245 |
1 |
0 |
|a Food microbiology
|b an introduction
|c Karl R. Matthews, Kalmia E. Kniel and Thomas J. Montville
|
| 250 |
|
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|a 3rd ed
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| 260 |
|
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|a Washington, DC
|b ASM Press
|c c2012
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| 300 |
|
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|a xxii, 547 p.
|b ill.
|c 29 cm
|
| 650 |
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0 |
|a Food of animal origin
|x Safety measures
|
| 650 |
1 |
2 |
|a Food of animal origin
|x Safety measures
|
| 700 |
1 |
|
|a Kniel, Kalmia E.
|e author
|
| 700 |
1 |
|
|a Matthews, Karl R.
|e author
|
| 999 |
|
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|a 1000151951
|b Book
|c Open Shelf (1 Day)
|e Gong Badak Campus
|