| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:1111687599:771 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:1111687599:771?format=raw |
LEADER: 00771cam a22002297a 4500
001 98559c117d6640aa9b01a33d49318a9f
003 UK-BiTAL
005 20050705135617.0
008 960201s1994 enka 000 ||eng|d
015 $aGB9475845$2bnb
020 $a0751401854 :
035 $a()0751401854
040 $dUD(24)$dUK-BiTAL
245 00 $aQuality attributes and their measurement in meat, poultry and fish products /$cedited by A.M. Pearson and T.R. Dutson.
260 $aLondon :$bBlackie Academic and Professional,$c1994.
300 $axvii, 505p. ;$c24 cm.
440 0 $aAdvances in meat research ;$vvol. 9
650 0 $aMeat$xQuality.
650 0 $aPoultry as food.
650 0 $aFish as food.
700 1 $aPearson, A. M.$q(Albert Marchant),$d1916-
700 1 $aDutson, T. R.