| Record ID | marc_loc_2016/BooksAll.2016.part36.utf8:91789770:1287 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part36.utf8:91789770:1287?format=raw |
LEADER: 01287cam a22003617a 4500
001 2008941248
003 DLC
005 20110503082056.0
008 081107s2009 nyua b 001 0 eng d
010 $a 2008941248
020 $a9780387890258 (alk. paper)
020 $a9780387890265 (ebk.)
035 $a(OCoLC)ocn288985481
040 $aUKM$beng$cUKM$dYDXCP$dCDX$dMTG$dDEBBG$dOCL$dDLC
042 $aukblcatcopy$alccopycat
050 00 $aQR117$b.S24 2009
245 00 $aSafety of meat and processed meat /$cFidel Toldrá, editor.
260 $aNew York :$bSpringer,$cc2009.
300 $axv, 699 p. :$bill. ;$c24 cm.
490 0 $aFood microbiology and food safety
504 $aIncludes bibliographical references and index.
650 0 $aMeat$xMicrobiology.
650 0 $aMeat$xContamination.
650 0 $aMeat hygiene.
650 0 $aProcessed foods.
650 0 $aMeat industry and trade$xSanitation.
655 7 $aAufsatzsammlung.$2swd
650 07 $aFleisch.$2swd
650 07 $aFleischprodukt.$2swd
650 07 $aFleischverarbeitung.$2swd
650 07 $aSicherheit.$2swd
700 1 $aToldrá, Fidel.
856 41 $3Table of contents$uhttp://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=018628701&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA