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00000nam a2200000Ia 4500 |
| 001 |
ELB178182 |
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FINmELB |
| 005 |
20200520144314.0 |
| 006 |
m o d | |
| 007 |
cr cn||||||||| |
| 008 |
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
|
| 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.
|
| 300 |
|
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|a 315 p.
|
| 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.
|
| 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.
|
| 650 |
|
0 |
|a Meat
|x Quality.
|
| 650 |
|
0 |
|a Meat industry and trade
|x Quality control.
|
| 655 |
|
4 |
|a Electronic books.
|
| 700 |
1 |
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|a Kerth, Chris R.
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| 797 |
2 |
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|a elibro, Corp.
|
| 856 |
4 |
0 |
|u https://elibro.uam.elogim.com/ereader/bidiuam/178182
|z Texto completo
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| 950 |
|
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|a eLibro English
|
