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000758358 020__ $$z9781845694661
000758358 020__ $$a9780857092946 (electronic bk.)
000758358 035__ $$a(MiAaPQ)EBC1584662
000758358 035__ $$a(Au-PeEL)EBL1584662
000758358 035__ $$a(CaPaEBR)ebr10654109
000758358 035__ $$a(CaONFJC)MIL551053
000758358 035__ $$a(OCoLC)867318376
000758358 040__ $$aMiAaPQ$$cMiAaPQ$$dMiAaPQ
000758358 050_4 $$aTS1970$$b.P76 2011
000758358 24500 $$aProcessed meats:$$bimproving safety, nutrition and quality /$$cedited by J.P. Kerry and J.F. Kerry.
000758358 260__ $$aCambridge :$$bWoodhead Pub.,$$c2011.
000758358 300__ $$axxviii, 724 p. :$$bill.
000758358 336__ $$atext$$2rdacontent
000758358 337__ $$acomputer$$2rdamedia
000758358 338__ $$aonline resource$$2rdacarrier
000758358 4901_ $$aWoodhead Publishing series in food science, technology and nutrition,$$x2042-8049 ;$$vno. 211
000758358 504__ $$aIncludes bibliographical references and index.
000758358 5050_ $$apt. 1. Processed meats : market-driven changes, legislative issues and product development -- pt. 2. Ingredients : past and future roles in processed meat manufacture -- pt. 3. Processing technologies : past and future roles in proccessed meat manufacture.
000758358 506__ $$aAccess limited to authorized users.
000758358 650_0 $$aPacking-house products.
000758358 650_0 $$aMeat$$xQuality.
000758358 650_0 $$aPacking-houses.
000758358 650_0 $$aMeat industry and trade.
000758358 655_0 $$aElectronic books
000758358 7001_ $$aKerry, J. P.
000758358 7001_ $$aKerry, J. F.
000758358 830_0 $$aWoodhead Publishing in food science, technology, and nutrition ;$$vno. 211.
000758358 852__ $$bebk
000758358 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=1584662$$zOnline Access
000758358 909CO $$ooai:library.usi.edu:758358$$pGLOBAL_SET
000758358 980__ $$aBIB
000758358 980__ $$aEBOOK
000758358 982__ $$aEbook
000758358 983__ $$aOnline