| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:963259332:939 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:963259332:939?format=raw |
LEADER: 00939cam a22002777a 4500
001 df6ac64b5d784c21ba680513cd59ae2c
003 UK-BiTAL
005 20050705132457.0
008 960412s1995 enka 000 ||eng|d
015 $aGB9587644$2bnb
020 $a075140229X :
035 $a()075140229x
040 $dQU$dUK-BiTAL
082 04 $a664.07$220
245 00 $aHACCP in meat, poultry and fish processing /$cedited by A.M. Pearson and T.R. Dutson.
260 $aLondon :$bBlackie Academic,$c1995.
300 $axv,393p. :$bill. ;$c25 cm.
440 0 $aAdvances in meat research ;$vvol.10
504 $aIncludes bibliographical references and index.
650 0 $aFood$xMicrobiology.
650 0 $aFood$xQuality.
650 0 $aFood industry and trade$xQuality control.
650 0 $aFood industry and trade$xSafety measures.
653 $aFood$aQuality control
700 1 $aPearson, A. M.$q(Albert Marchant),$d1916-
700 1 $aDutson, T. R.