| 000 | 00642nam a2200205Ia 4500 | ||
|---|---|---|---|
| 003 | LDD | ||
| 008 | 181029s9999 xx 000 0 und d | ||
| 020 |
_a9781845694661 _cP 180.00 |
||
| 040 | _cLDD | ||
| 100 | _aKerry, J. P. | ||
| 245 | 0 |
_aProcessed meats _bimproving safety nutrition and quality _cJ. P. Kerry |
|
| 260 |
_aCambridge _bWoodhead _c2011 |
||
| 300 | _axxviii, 72 | ||
| 365 | _bP 180.00 | ||
| 440 | _aWoodhead publishing series in food science,technology No.211 | ||
| 901 |
_a7578 _b13-09-2011 |
||
| 902 |
_a4054 _b15-09-2011 _cF _dPUJA _e63 |
||
| 903 |
_aDiscount-15 _bReqst by : M.K. Salooja |
||
| 942 |
_2ddc _cBK |
||
| 999 |
_c99452 _d99452 |
||