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01556cam a22003737a 4500 |
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15490145 |
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20200624133732.0 |
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081020s2009 nyua b 001 0 eng |
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|a 9780387713267 (hbk. : acidfree paper)
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|a 0387713263 (hbk : acidfree paper)
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|a 9780387713274 (ebook)
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|a 0387713271 (ebook)
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|a (OCoLC)ocn172979407
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|a UKM
|c UKM
|d BTCTA
|d BAKER
|d YDXCP
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|d OCLCQ
|d IXA
|d AGL
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|a TS1960
|b .I54 2009
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| 082 |
0 |
4 |
|a 664.906
|2 22
|
| 245 |
0 |
0 |
|a Ingredients in meat products :
|b properties, functionality and applications /
|c Rodrigo Tarté, editor.
|
| 260 |
|
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|a New York :
|b Springer,
|c c2009.
|
| 300 |
|
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|a x, 419 p. :
|b ill. ;
|c 25 cm.
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 650 |
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0 |
|a Meat
|x Composition.
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| 650 |
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0 |
|a Food additives.
|
| 700 |
1 |
|
|a Tarté, Rodrigo.
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| 906 |
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|a xj06 2009-03-23 z-processor
|a xj00 2009-03-23 to USPL/SS
|i xj06 2009-04-29
|a ja15 2009-05-07 additional copy received
|a xh00 2009-05-18 to USPL/STM
|i xh14 2009-09-16 copy 1-2 to BCCD
|a xh11 2009-11-06 c. 3 discard
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| 955 |
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|a pc17 2008-10-20
|a xh00 2009-02-04 to USPL/STM
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|d 2017-03-13
|i 3551
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|o 664.906
|p SHS3551
|r 2019-11-04
|s 2019-03-27
|v 6623.45
|w 2017-12-11
|y BK
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