| Record ID | marc_loc_2016/BooksAll.2016.part29.utf8:209609994:946 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part29.utf8:209609994:946?format=raw |
LEADER: 00946cam a22002654a 4500
001 2002073360
003 DLC
005 20130308112356.0
008 020528s2002 flua b 001 0 eng
010 $a 2002073360
020 $a0849315395 (alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTS1962$b.M47 2002
082 00 $a664/.9/00685$221
245 00 $aMeat processing :$bimproving quality /$cedited by Joseph Kerry, John Kerry, and David Ledward.
260 $aBoca Raton, FL :$bCRC Press ;$aCambridge, England :$bWoodhead Pub.,$c2002.
300 $axv, 464 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aMeat$xQuality.
650 0 $aMeat industry and trade$xQuality control.
700 1 $aKerry, Joseph$c(Microbiologist)
700 1 $aKerry, John.
700 1 $aLedward, David.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0646/2002073360-d.html