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عنوان
Improving the sensory and nutritional quality of fresh meat
پدید آورنده
edited by Joseph P. Kerry and David Ledward
موضوع
Quality ، Meat,Quality control ، Meat industry and trade
رده
TS
1962
.
I47
2009
کتابخانه
Central Library and Information Center of Ferdowsi University of Mashhad
محل استقرار
استان:
Khorasan Razavi
ـ شهر:
Mashhad
تماس با کتابخانه :
05138806503
OTHER STANDARD IDENTIFIER
Standard Number
17818
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Improving the sensory and nutritional quality of fresh meat
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Cambridge
Name of Publisher, Distributor, etc.
Woodhead Publishing Limited ; Boca Raton : CRC Press
Date of Publication, Distribution, etc.
2009
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
xxii, 664 p. : ill.
GENERAL NOTES
Text of Note
Includes bibliographical references and index
NOTES PERTAINING TO TITLE AND STATEMENT OF RESPONSIBILITY
Text of Note
edited by Joseph P. Kerry and David Ledward
TOPICAL NAME USED AS SUBJECT
Entry Element
Quality ، Meat
Entry Element
Quality control ، Meat industry and trade
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TS
1962
.
I47
2009
PERSONAL NAME - PRIMARY RESPONSIBILITY
Relator Code
TI
AU Kerry, Joseph
AU Ledward, David
LOCATION AND CALL NUMBER
Call Number Suffix
CL
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