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| LEADER |
00994cam a2200277 7i4500 |
| 001 |
0000077784 |
| 005 |
20230913090000.0 |
| 008 |
230913t20092009enka ### #00001eng## |
| 020 |
# |
# |
|a 9781420077902
|
| 020 |
# |
# |
|a 9781845693435
|
| 040 |
# |
# |
|a UMT
|b eng
|c UMT
|e rda
|
| 090 |
0 |
0 |
|a TS 1962
|b .I4 2009
|
| 245 |
0 |
0 |
|a Improving the sensory and nutritional quality of fresh meat
|c edited by Joseph P. Kerry and David Ledward.
|
| 264 |
# |
1 |
|a Woodhead Publishing Limited;FL:
|b CRC Press,
|c 2009
|
| 264 |
# |
4 |
|c ♭2009
|
| 300 |
# |
# |
|a xxii, 664 pages:
|b illustrations;
|c 24 cm
|
| 336 |
# |
# |
|a text --
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated --
|2 rdamedia
|
| 338 |
# |
# |
|a volume --
|2 rdacarrier
|
| 504 |
# |
# |
|a Includes bibliographical references and index
|
| 590 |
# |
# |
|a Perpustakaan Sultanah Nur Zahirah
|
| 650 |
0 |
0 |
|a Meat --
|x Quality
|
| 650 |
0 |
0 |
|a Meat industry and trade --
|x Quality control
|
| 700 |
1 |
# |
|a Ledward, David
|
| 700 |
1 |
# |
|a Kerry, Joseph P.
|
| 999 |
|
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|a 1100071550
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
