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| 007 | cr nn 008maaau | ||
| 008 | 100623s2009 nyu j eng d | ||
| 020 | _a9780387713274 (electronic bk.) | ||
| 020 | _a9780387713267 (paper) | ||
| 035 | _a(Springer)978-0-387-71326-7 | ||
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_y06-23-2010 _zmuhaimin |
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_aTS1960 _b.I54 2009 |
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_a664.906 _222 |
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_aTS1960 _b.I55 2009 |
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_aIngredients in meat products _h[electronic resource] : _bproperties, functionality and applications / _cedited by Rodrigo Tarte. |
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_aNew York, NY : _bSpringer New York, _c2009. |
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| 300 |
_ax, 419 p. : _bill., digital ; _c25 cm. |
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| 650 | 0 |
_aMeat _xComposition. |
|
| 650 | 0 |
_aFunctional foods. _961981 |
|
| 650 | 0 | _aFood additives. | |
| 650 | 2 | 4 | _aFood Science. |
| 650 | 1 | 4 |
_aChemistry. _959425 |
| 700 | 1 | _aTarte, Rodrigo. | |
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer eBooks | |
| 856 | 4 | 0 | _uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=http://dx.doi.org/10.1007/978-0-387-71327-4 |
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