000862749 000__ 01745cam\a2200457Ii\4500
000862749 001__ 862749
000862749 005__ 20230306145558.0
000862749 006__ m\\\\\o\\d\\\\\\\\
000862749 007__ cr\cn\nnnunnun
000862749 008__ 190201s2019\\\\sz\a\\\\ob\\\\001\0\eng\d
000862749 019__ $$a1088958493
000862749 020__ $$a9783030054847$$q(electronic book)
000862749 020__ $$a3030054845$$q(electronic book)
000862749 020__ $$z9783030054830
000862749 020__ $$a3030054837
000862749 020__ $$a9783030054830
000862749 035__ $$aSP(OCoLC)on1083762870
000862749 035__ $$aSP(OCoLC)1083762870$$z(OCoLC)1088958493
000862749 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dN$T$$dEBLCP$$dGW5XE$$dUAB$$dUKMGB$$dVT2$$dOCLCF
000862749 049__ $$aISEA
000862749 050_4 $$aTS1955
000862749 08204 $$a664/.9$$223
000862749 24500 $$aMore than beef, pork and chicken :$$bthe production, processing, and quality traits of other sources of meat for human diet /$$ceditors, José Manuel Lorenzo, Paulo E.S. Munekata, Francisco J. Barba and Fidel Toldrá.
000862749 264_1 $$aCham :$$bSpringer,$$c[2019]
000862749 264_4 $$c©2019
000862749 300__ $$a1 online resource :$$billustrations
000862749 336__ $$atext$$btxt$$2rdacontent
000862749 337__ $$acomputer$$bc$$2rdamedia
000862749 338__ $$aonline resource$$bcr$$2rdacarrier
000862749 504__ $$aIncludes bibliographical references and index.
000862749 506__ $$aAccess limited to authorized users.
000862749 588__ $$aOnline resource ; title from PDF title page (viewed February 4, 2019).
000862749 650_0 $$aMeat industry and trade.
000862749 7001_ $$aLorenzo, José Manuel,$$eeditor.
000862749 7001_ $$aMunekata, Paulo E. S.,$$eeditor.
000862749 7001_ $$aBarba, Francisco J.,$$eeditor.
000862749 7001_ $$aToldrá, Fidel,$$eeditor.
000862749 852__ $$bebk
000862749 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-05484-7$$zOnline Access$$91397441.1
000862749 909CO $$ooai:library.usi.edu:862749$$pGLOBAL_SET
000862749 980__ $$aEBOOK
000862749 980__ $$aBIB
000862749 982__ $$aEbook
000862749 983__ $$aOnline
000862749 994__ $$a92$$bISE