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01793nam a2200589 a 4500 |
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130913s 2009xxk||||| |||| 00| 0 eng d |
| 020 |
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|a 9781845695439
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| 100 |
1 |
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|a Kerry, Joseph
|e ed.
|9 20410
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| 700 |
1 |
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|a Ledward, Davis A.
|e ed.
|9 23553
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| 245 |
0 |
0 |
|a Improving the sensory and nutritional quality of fresh meat
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| 260 |
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|a Cambridge : Boca Raton
|b Woodhead ; CRC
|c c2009
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| 300 |
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|a 646 p.
|b tbls., grafs.
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| 500 |
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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| 650 |
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0 |
|a GUSTO [SENTIDO]
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| 650 |
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0 |
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|a MEJORA
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| 650 |
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|a CONSUMIDORES
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| 650 |
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0 |
|a CALIDAD
|9 3208
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| 856 |
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|i En internet: http://www.sciencedirect.com/science/book/9781845693435
|u http://www.sciencedirect.com/science/book/9781845693435
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| 901 |
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| 908 |
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|a EN LINEA
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| 910 |
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|a 978-1-84569-543-9
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| 924 |
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|a Improving the sensory and nutritional quality of fresh meat
|t Improving the sensory and nutritional quality of fresh meat
|
| 928 |
|
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|a Kerry
|b Joseph
|f ed.
|
| 928 |
|
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|a Ledward
|b Davis A.
|f ed.
|
| 945 |
|
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|a c2009
|
| 948 |
|
|
|a GB
|
| 950 |
|
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|a en
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| 959 |
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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| 965 |
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|a GUSTO [SENTIDO]
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| 965 |
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|a CARNE
|
| 965 |
|
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|a MEJORA
|
| 965 |
|
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|a CONSUMIDORES
|
| 965 |
|
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|a CALIDAD
|
| 976 |
|
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|a AAG
|
| 987 |
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|a AGROVOC
|
| 900 |
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|a http://www.sciencedirect.com/science/book/9781845693435
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| 917 |
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|a BP
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| 917 |
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|a GM
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| 947 |
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|e Woodhead
|l Cambridge
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| 947 |
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|l Boca Raton
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| 915 |
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|e 646 p.
|i tbls., grafs.
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| 942 |
0 |
0 |
|c ENLINEA
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| 999 |
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|c 20857
|d 20857
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