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00000cam a2200000 7i4500 |
| 001 |
0000078336 |
| 008 |
061005s2003 enk eng |
| 020 |
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|a 0849320070 (CRC Press)
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| 020 |
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|a 1855737159 (hardback : alk. paper)
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| 020 |
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|a 1855737167 (ebook)
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| 020 |
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|a 9781855737150 (hardback : alk. paper)
|
| 050 |
0 |
0 |
|a TS1974.S3
|b E87 2003
|
| 090 |
0 |
0 |
|a TS1974.S3
|b E87 2003
|
| 100 |
1 |
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|a Essien, Effiong
|e author
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| 245 |
1 |
0 |
|a Sausage manufacture
|b principles and practice
|c Effiong Essien
|
| 260 |
|
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|a Cambridge
|b Woodhead Publishing Limited
|c c2003
|
| 300 |
|
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|a viii, 89 p.
|b ill.
|c 24 cm
|
| 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 Food industry and trade
|
| 650 |
|
0 |
|a Sausages
|
| 856 |
4 |
2 |
|3 Contributorbiographicalinformation
|u http://www.loc.gov/catdir/enhancements/fy1211/2006284087-b.html
|
| 856 |
4 |
2 |
|3 Publisher description
|u http://www.loc.gov/catdir/enhancements/fy0626/2006284087-d.html
|
| 999 |
|
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|a 1000152174
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|