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| LEADER |
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121027s9999 xx 000 0 eng d |
| 020 |
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|a 8189729772
|
| 082 |
|
|
|a 641.36
|b KAV/M
|
| 100 |
|
|
|a Kavitha,Marwaha
|
| 245 |
|
|
|a Meat hygiene /
|
| 260 |
|
|
|a New Delhi:
|b Gene-Tech books,
|c 2007.
|
| 300 |
|
|
|a 270 p.
|
| 505 |
|
|
|a 1.Introduction 2 Meat sanitation 3 General Hugiene principles for meat handling 4 General hygiene rules o for meat industries 5 Red meat hygiene 6 Meat products 7 Meat cutting and utilization 8 Hygiene practrices in slaughtering and meat
|
| 999 |
|
|
|c 56533
|d 56533
|
| 952 |
|
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|0 0
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|4 0
|6 641_360000000000000_KAV_M
|7 0
|9 56511
|a UL
|b UL
|c ST1
|d 2012-10-27
|l 4
|o 641.36 KAV/M
|p 81784
|r 2019-04-29
|s 2019-03-26
|w 2012-10-27
|y BK
|