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000689536 010__ $$z  2012040686
000689536 020__ $$z9780813815435 (hardback)
000689536 020__ $$a9781118530696 (electronic bk.)
000689536 020__ $$a9781118530702 (electronic bk.)
000689536 035__ $$a(MiAaPQ)EBC1166768
000689536 035__ $$a(Au-PeEL)EBL1166768
000689536 035__ $$a(CaPaEBR)ebr10687860
000689536 035__ $$a(CaONFJC)MIL477704
000689536 035__ $$a(OCoLC)843193399
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000689536 050_4 $$aTS1955$$b.S35 2013
000689536 08204 $$a641.3/6$$223
000689536 24504 $$aThe science of meat quality/$$cedited by Chris R. Kerth.
000689536 260__ $$aAmes, Iowa :$$bWiley-Blackwell,$$c2013.
000689536 300__ $$a315 p.
000689536 336__ $$atext$$2rdacontent
000689536 337__ $$acomputer$$2rdamedia
000689536 338__ $$aonline resource$$2rdacarrier
000689536 504__ $$aIncludes bibliographical references and index.
000689536 506__ $$aAccess limited to authorized users.
000689536 650_0 $$aMeat$$xQuality.
000689536 650_0 $$aMeat industry and trade$$xQuality control.
000689536 655_0 $$aElectronic books
000689536 7001_ $$aKerth, Chris R.
000689536 852__ $$bebk
000689536 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=1166768$$zOnline Access
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