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000747957 020__ $$z9781118522691
000747957 020__ $$a9781118522684$$qelectronic book
000747957 035__ $$a(CaPaEBR)ebr10960905
000747957 035__ $$a(OCoLC)881875998
000747957 040__ $$aCaPaEBR$$beng$$erda$$epn$$cCaPaEBR
000747957 05014 $$aTP371.44$$b.H357 2015eb
000747957 08204 $$a664/.024$$223
000747957 24500 $$aHandbook of fermented meat and poultry$$h[electronic resource] /$$ceditor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon.
000747957 250__ $$aSecond edition.
000747957 264_1 $$aWest Sussex, England :$$bJohn Wiley & Sons Ltd,$$c2015.
000747957 264_4 $$c©2015
000747957 300__ $$a1 online resource (534 pages) :$$billustrations, charts
000747957 336__ $$atext$$2rdacontent
000747957 337__ $$acomputer$$2rdamedia
000747957 338__ $$aonline resource$$2rdacarrier
000747957 504__ $$aIncludes bibliographical references and index.
000747957 506__ $$aAccess limited to authorized users.
000747957 588__ $$aDescription based on print version record.
000747957 650_0 $$aFermented foods$$vHandbooks, manuals, etc.
000747957 650_0 $$aMeat$$xPreservation$$vHandbooks, manuals, etc.
000747957 650_0 $$aFermentation$$vHandbooks, manuals, etc.
000747957 7001_ $$aTodrá, Fidel,$$eeditor.
000747957 7001_ $$aHui, Y. H.,$$eeditor.
000747957 7001_ $$aAstiasarán, Iciar,$$eeditor.
000747957 7001_ $$aSebranek, Joseph G.,$$eeditor.
000747957 7001_ $$aTalon, Régine,$$eeditor.
000747957 77608 $$iPrint version:$$tHandbook of fermented meat and poultry.$$bSecond edition.$$dWest Sussex, England : John Wiley & Sons Ltd, c2015 $$z9781118522691 $$w2014024540
000747957 852__ $$bebk
000747957 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10960905$$zOnline Access
000747957 909CO $$ooai:library.usi.edu:747957$$pGLOBAL_SET
000747957 980__ $$aEBOOK
000747957 980__ $$aBIB
000747957 982__ $$aEbook
000747957 983__ $$aOnline