| 000 | 01144nam a2200301Ia 4500 | ||
|---|---|---|---|
| 001 | ebr10257004 | ||
| 003 | CaPaEBR | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 990914s2000 enka sb 001 0 eng d | ||
| 010 | _z 99048373 | ||
| 020 | _z9780851994246 | ||
| 020 | _z0851994245 (alk. paper) | ||
| 040 |
_aCaPaEBR _cCaPaEBR |
||
| 035 | _a(OCoLC)304436396 | ||
| 050 | 1 | 4 |
_aTX373 _b.W37 2000eb |
| 100 | 1 | _aWarriss, P. D. | |
| 245 | 1 | 0 |
_aMeat science _h[electronic resource] : _ban introductory text / _cP.D. Warriss. |
| 260 |
_aWallingford, UK ; _aNew York : _bCABI Pub., _cc2000. |
||
| 300 |
_aix, 310 p. : _bill. |
||
| 504 | _aIncludes bibliographical references (p. 269-295) and index. | ||
| 533 |
_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2009. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries. |
||
| 650 | 0 | _aMeat. | |
| 650 | 0 | _aFood of animal origin. | |
| 655 | 7 |
_aElectronic books. _2local |
|
| 710 | 2 | _aebrary, Inc. | |
| 856 | 4 | 0 |
_uhttp://site.ebrary.com/lib/rucke/Doc?id=10257004 _zAn electronic book accessible through the World Wide Web; click to view |
| 999 |
_c13495 _d13495 |
||