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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000078270 |
| 008 |
120620s2002 enk eng |
| 020 |
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|a 1855735830 (hardback : alk. paper)
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| 020 |
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|a 9780849315398 (CRC)
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| 020 |
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|a 9781855735835 (hardback : alk. paper)
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| 020 |
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|a 9781855736665 (ebook)
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| 050 |
0 |
0 |
|a TS1962
|b .M43 2002
|
| 090 |
0 |
0 |
|a TS1962
|b .M43 2002
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| 245 |
0 |
0 |
|a Meat processing
|b improving quality
|c edited by Joseph Kerry, John Kerry and David Ledward
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| 260 |
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|a Cambridge
|b Woodhead Publishing Limited
|c c2002
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| 300 |
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|a xv, 464 p.
|b ill.
|c 24 cm
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| 490 |
1 |
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|a Woodhead Publishing in food science and technology
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| 650 |
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0 |
|a Meat industry and trade
|x Quality control
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| 650 |
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0 |
|a Meat
|x Quality
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| 700 |
1 |
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|a Kerry, John
|d 1943-
|e author
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| 700 |
1 |
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|a Kerry, Joseph
|e author
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| 700 |
1 |
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|a Ledward, David
|e author
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| 856 |
4 |
2 |
|3 Publisher description
|u http://www.loc.gov/catdir/enhancements/fy0646/2002073360-d.html
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| 999 |
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|a 1000152170
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|