| 000 | 01279nam a2200361 a 4500 | ||
|---|---|---|---|
| 005 | 20250919174652.0 | ||
| 006 | m d | ||
| 007 | cr nn 008maaau | ||
| 008 | 100623s2009 nyu j eng d | ||
| 020 |
_a9780387890265 _qelectronic book |
||
| 039 | 9 |
_y06-23-2010 _zmuhaimin |
|
| 082 | 0 | 4 |
_a664.9001579 _222 |
| 245 | 0 | 0 |
_aSafety of meat and processed meat _h[electronic resource] / _cedited by Fidel Toldra. |
| 260 |
_aNew York, NY : _bSpringer-Verlag New York, _c2009. |
||
| 300 |
_axv, 699 pages : _billustrations, digital. |
||
| 440 | 0 | _aFood microbiology and food safety | |
| 650 | 0 |
_aMeat _xMicrobiology. |
|
| 650 | 0 |
_aMeat _xContamination. |
|
| 650 | 0 | _aMeat hygiene. | |
| 650 | 0 | _aProcessed foods. | |
| 650 | 2 | 4 | _aFood Science. |
| 650 | 2 | 4 | _aChemistry/Food Science, general. |
| 700 | 1 |
_aToldra, Fidel, _eeditor. |
|
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer eBooks | |
| 856 | 4 | 0 | _uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=http://dx.doi.org/10.1007/978-0-387-89026-5 |
| 907 |
_a.b14744612 _b2024-02-26 _c2019-11-12 |
||
| 942 | _n0 | ||
| 914 | _avtls003435378 | ||
| 998 |
_ae _b2010-10-06 _cm _dz _feng _gnyu _y0 _z.b14744612 |
||
| 999 |
_c677944 _d677944 |
||