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000911453 020__ $$z9781439847954
000911453 020__ $$a9781439847961 $$q(electronic book)
000911453 035__ $$a(MiAaPQ)EBC1447002
000911453 035__ $$a(Au-PeEL)EBL1447002
000911453 035__ $$a(CaPaEBR)ebr11002751
000911453 035__ $$a(CaONFJC)MIL694012
000911453 035__ $$a(OCoLC)899155936
000911453 040__ $$aMiAaPQ$$beng$$erda$$epn$$cMiAaPQ$$dMiAaPQ
000911453 050_4 $$aTX555$$b.S46 2011
000911453 0820_ $$a664.9072
000911453 24500 $$aSensory analysis of foods of animal origin /$$cedited by Leo M.L. Nollet, Fidel Toldrá.
000911453 264_1 $$aBoca Raton :$$bCRC Press,$$c[2011]
000911453 264_4 $$c©2011
000911453 300__ $$a1 online resource (450 pages) :$$billustrations
000911453 336__ $$atext$$2rdacontent
000911453 337__ $$acomputer$$2rdamedia
000911453 338__ $$aonline resource$$2rdacarrier
000911453 504__ $$aIncludes bibliographical references.
000911453 5050_ $$apt. 1. Meat -- pt. 2. Processed meats and poultry -- pt. 3. Fish and seafood products -- pt. 4. Milk and dairy foods.
000911453 506__ $$aAccess limited to authorized users.
000911453 588__ $$aDescription based on print version record.
000911453 650_0 $$aMeat$$xSensory evaluation.
000911453 650_0 $$aDairy products$$xSensory evaluation.
000911453 7001_ $$aNollet, Leo M. L.,$$d1948-$$eeditor.
000911453 7001_ $$aToldrá, Fidel,$$eeditor.
000911453 77608 $$iPrint version:$$tSensory analysis of foods of animal origin.$$dBoca Raton : CRC Press, [2011]$$hxiii, 442 pages$$z9781439847954$$w(DLC)2010026747
000911453 852__ $$bebk
000911453 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=1447002$$zOnline Access
000911453 909CO $$ooai:library.usi.edu:911453$$pGLOBAL_SET
000911453 980__ $$aEBOOK
000911453 980__ $$aBIB
000911453 982__ $$aEbook
000911453 983__ $$aOnline