| 000 | 01503nam a2200385 i 4500 | ||
|---|---|---|---|
| 005 | 20250919012005.0 | ||
| 008 | 160609t2016 fluao 001 0 eng d | ||
| 020 |
_a9781482220315 _qhardback _cRM681.65 |
||
| 039 | 9 |
_a201905271618 _bjamain _c201611091322 _dadibah _c201611011215 _dbinar _y06-09-2016 _zbinar |
|
| 040 |
_aUKM _erda |
||
| 090 | _aTS1955.M433 | ||
| 090 |
_aTS1955 _b.M433 |
||
| 245 | 0 | 0 |
_aMeat quality : _bgenetic and environmental factors / _cedited by Wieslaw Przybylski, David Hopkins. |
| 264 | 1 |
_aBoca Raton, Florida : _bCRC Press, _c2016. |
|
| 264 | 4 | _c©2016. | |
| 300 |
_axv, 472 pages : _billustrations ; _c24 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 490 | 1 | _aChemical and functional properties of food components series | |
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aMeat _xQuality. |
|
| 650 | 0 |
_aMeat industry and trade _xQuality control. |
|
| 700 | 1 |
_aPrzybylski, Wieslaw, _eeditor. |
|
| 700 | 1 |
_aHopkins,David, _eeditor. |
|
| 830 | 0 | _aChemical and functional properties of food components series | |
| 907 |
_a.b16339058 _b2019-11-12 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTS1955.M433 |
||
| 914 | _avtls003607734 | ||
| 990 | _aaa | ||
| 991 | _aFakulti Sains dan Teknologi | ||
| 998 |
_at _b2016-09-06 _cm _da _feng _gflu _y0 _z.b16339058 |
||
| 999 |
_c611268 _d611268 |
||