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01338nam a2200373Ia 4500 |
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EBC1166768 |
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MiAaPQ |
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20200520144314.0 |
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m o d | |
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121101s2013 iau sb 001 0 eng d |
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|z 2012040686
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|z 9780813815435 (hardback)
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|a 9781118530696 (electronic bk.)
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|a 9781118530702 (electronic bk.)
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|a (MiAaPQ)EBC1166768
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|a (Au-PeEL)EBL1166768
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|a (CaPaEBR)ebr10687860
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|a (CaONFJC)MIL477704
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|a (OCoLC)843193399
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|a MiAaPQ
|c MiAaPQ
|d MiAaPQ
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|a TS1955
|b .S35 2013
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4 |
|a 641.3/6
|2 23
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| 245 |
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4 |
|a The science of meat quality
|h [electronic resource] /
|c edited by Chris R. Kerth.
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| 260 |
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|a Ames, Iowa :
|b Wiley-Blackwell,
|c 2013.
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| 300 |
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|a 315 p.
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| 504 |
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|a Includes bibliographical references and index.
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| 533 |
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|a Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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| 650 |
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|a Meat
|x Quality.
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| 650 |
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|a Meat industry and trade
|x Quality control.
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| 655 |
|
4 |
|a Electronic books.
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| 700 |
1 |
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|a Kerth, Chris R.
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| 710 |
2 |
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|a ProQuest (Firm)
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/matrademy/detail.action?docID=1166768
|z Click to View
|
