The science of meat quality
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| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Ames, Iowa :
Wiley-Blackwell,
2013.
|
| Subjects: | |
| Online Access: | An electronic book accessible through the World Wide Web; click to view |
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|---|---|---|---|
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| 005 | 20171002063444.0 | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 121101s2013 iau sb 001 0 eng d | ||
| 010 | |z 2012040686 | ||
| 020 | |z 9780813815435 (hardback) | ||
| 020 | |z 9781118530696 (epdf) | ||
| 020 | |z 9781118530702 (emobi) | ||
| 035 | |a (CaPaEBR)ebr10687860 | ||
| 035 | |a (OCoLC)842919693 | ||
| 040 | |a CaPaEBR |c CaPaEBR | ||
| 050 | 1 | 4 | |a TS1955 |b .S35 2013eb |
| 082 | 0 | 4 | |a 641.3/6 |2 23 |
| 245 | 0 | 4 | |a The science of meat quality |h [electronic resource] / |c edited by Chris R. Kerth. |
| 260 | |a Ames, Iowa : |b Wiley-Blackwell, |c 2013. | ||
| 300 | |a 315 p. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 533 | |a Electronic reproduction. |b Palo Alto, Calif. : |c ebrary, |d 2013. |n Available via World Wide Web. |n Access may be limited to ebrary affiliated libraries. | ||
| 650 | 0 | |a Meat |x Quality. | |
| 650 | 0 | |a Meat industry and trade |x Quality control. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 700 | 1 | |a Kerth, Chris R. | |
| 710 | 2 | |a ebrary, Inc. | |
| 856 | 4 | 0 | |u http://site.ebrary.com/lib/daystar/Doc?id=10687860 |z An electronic book accessible through the World Wide Web; click to view |
| 908 | |a 170314 | ||
| 942 | 0 | 0 | |c EB |
| 999 | |c 157504 |d 157504 | ||