| 000 | 01082nam a2200325 a 4500 | ||
|---|---|---|---|
| 005 | 20250930095247.0 | ||
| 008 | 981208s1995 xxk 00 eng | ||
| 010 | _a95-76796 | ||
| 020 |
_a075140229X _cRM349.35 |
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| 035 | _a805047 | ||
| 039 | 9 |
_a200603241117 _baliah _y08-18-1999 _zload |
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| 090 | _aTS1960.H33 | ||
| 090 | _aTS1960 | ||
| 245 | 0 | 0 |
_aHACCP in meat, poultry and fish processing / _cedited by A. M. Pearson and T. R. Dutson |
| 260 |
_aLondon : _bChapman & Hall, _c1995 |
||
| 300 |
_a391 p. ; _c25 cm. |
||
| 440 |
_aAdvances in meat research ; _vvolume 10 |
||
| 650 | 0 |
_aMeat industry and trade _xSafety measures |
|
| 650 | 0 |
_aHazardous substances _xHealth aspects |
|
| 650 | 0 |
_aPoultry _xProcessing _xSafety measures |
|
| 650 | 0 |
_aFishery processing _xSafety measures _964417 |
|
| 700 | 1 | _aPearson, A. M. | |
| 700 | 1 | _aDutson, T. R. | |
| 907 |
_a.b10908869 _b2021-05-28 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTS1960.H33 |
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| 914 | _avtls000094438 | ||
| 991 | _aFakulti Sains Hayat | ||
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_al _b1999-05-08 _cm _da _feng _gxxk _y0 _z.b10908869 |
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_c92723 _d92723 |
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