| 000 | 01037cam a22002897a 4500 | ||
|---|---|---|---|
| 001 | vtls000298539 | ||
| 003 | UG-KaMUL | ||
| 005 | 20250612232250.0 | ||
| 010 | _a2009-504562 | ||
| 020 | _a9781905224661 (hbk.) | ||
| 020 | _a1905224664 (hbk.) | ||
| 039 |
_a201301171524 _b 993 _c 201108111156 _d 930 _y 201108041205 _z930 |
||
| 040 |
_aUKM _d YDXCP _d DLC _d UG-KaMUL |
||
| 082 |
_a664.9001579 _2 22 |
||
| 092 | _a664.9001579 MIC | ||
| 245 |
_aMicrobiology handbook : _bmeat products / _cedited by Rhea Fernand es. |
||
| 260 |
_aLeatherhead : _bLeatherhead Pub. ; _a Cambridge : _bRoyal Society of Chemistry, _c 2009. |
||
| 300 |
_axiv, 297 p. ; _c 24 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 |
_aMeat _x Microbiology _v Handbooks, manuals, etc. |
||
| 650 |
_aMeat _x Quality _v Handbooks, manuals, etc. |
||
| 650 |
_aMeat _x Preservation. |
||
| 700 | _aFernandes, Rhea. | ||
| 942 |
_2ddc _cBK |
||
| 999 |
_c498376 _d498376 |
||