| 000 | 01214nam a2200325Ia 4500 | ||
|---|---|---|---|
| 001 | ebr10687860 | ||
| 003 | CaPaEBR | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 121101s2013 iau sb 001 0 eng d | ||
| 010 | _z 2012040686 | ||
| 020 | _z9780813815435 (hardback) | ||
| 020 | _z9781118530696 (epdf) | ||
| 020 | _z9781118530702 (emobi) | ||
| 040 |
_aCaPaEBR _cCaPaEBR |
||
| 035 | _a(OCoLC)842919693 | ||
| 050 | 1 | 4 |
_aTS1955 _b.S35 2013eb |
| 082 | 0 | 4 |
_a641.3/6 _223 |
| 245 | 0 | 4 |
_aThe science of meat quality _h[electronic resource] / _cedited by Chris R. Kerth. |
| 260 |
_aAmes, Iowa : _bWiley-Blackwell, _c2013. |
||
| 300 | _a315 p. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 533 |
_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries. |
||
| 650 | 0 |
_aMeat _xQuality. |
|
| 650 | 0 |
_aMeat industry and trade _xQuality control. |
|
| 655 | 7 |
_aElectronic books. _2local |
|
| 700 | 1 | _aKerth, Chris R. | |
| 710 | 2 | _aebrary, Inc. | |
| 856 | 4 | 0 |
_uhttp://site.ebrary.com/lib/rucke/Doc?id=10687860 _zAn electronic book accessible through the World Wide Web; click to view |
| 999 |
_c28599 _d28599 |
||