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01301nam a2200337Ia 4500 |
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ELB178182 |
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FINmELB |
| 005 |
20200520144314.0 |
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m o d | |
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cr cn||||||||| |
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121101s2013 iau sb 001 0 eng d |
| 020 |
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|z 9780813815435 (hardback)
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| 020 |
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|a 9781118530696 (electronic bk.)
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| 020 |
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|a 9781118530702 (electronic bk.)
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| 035 |
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|a (OCoLC)1285725248
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| 040 |
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|a FINmELB
|c FINmELB
|d FINmELB
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| 050 |
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4 |
|a TS1955
|b .S35 2013
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| 082 |
0 |
4 |
|a 641.3/6
|2 23
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| 245 |
0 |
4 |
|a The science of meat quality
|h [electronic resource] /
|c edited by Chris R. Kerth.
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| 260 |
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|a Ames, Iowa :
|b Wiley-Blackwell,
|c 2013.
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| 300 |
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|a 315 p.
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| 504 |
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|a Includes bibliographical references and index.
|
| 588 |
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|a Description based on metadata supplied by the publisher and other sources.
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| 590 |
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|a Electronic reproduction. Santa Fe, Arg.: elibro, 2021. Available via World Wide Web. Access may be limited to eLibro affiliated libraries.
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| 650 |
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0 |
|a Meat
|x Quality.
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| 650 |
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0 |
|a Meat industry and trade
|x Quality control.
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| 655 |
|
4 |
|a Electronic books.
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| 700 |
1 |
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|a Kerth, Chris R.
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| 797 |
2 |
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|a elibro, Corp.
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| 856 |
4 |
0 |
|u https://recursos.uloyola.es/login?url=https://accedys.uloyola.es:8443/accedix0/sitios/ebook.php?id=178182
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| 950 |
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|a eLibro English
|