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| 001 | 00458376 | ||
| 003 | PWmBRO | ||
| 005 | 20180323184638.0 | ||
| 008 | 841127m19809999enka a o0010 eng l | ||
| 069 | 0 | 0 | _a217645060 |
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_a664 _b.9 |
| 090 | 0 | 0 | _b664.9/D489 |
| 245 | 0 | 0 |
_aDevelopments in meat science _cedited by Ralston Lawrie |
| 260 | 0 | 0 |
_aLondon _bApplied Science Publishers _cc1980- |
| 300 | 0 | 0 |
_av. <1 > _bill. _c23 cm. |
| 440 | 0 | 4 | _aThe Developments series |
| 505 | 0 | 0 | _aContents: Endocrinology of meat production / D.B. Crighton -- The electrical stimulation of carcasses of meat animals / J.R. Bendall -- Hot processing of meat / A. Cuthbertson -- A physico-chemical approach to post-mortem changes in meat-nuclear magnetic resonance / D.G. Gadian -- The enzymology of conditioning / I.F. Penny -- Upgrading of abattoir waste protein / R.H. Young -- Cured lamb / R.H. Locker -- Nitrosamines in meat products / C.L. Walters -- Odours and flavours in meat / Anne L. Ford and Robert J. Park |
| 595 | 0 | 0 | _a0853348669 |
| 650 | 0 | 0 | _aMeat |
| 650 | 0 | 0 | _aMeat industry and trade |
| 700 | 1 | 0 |
_aLawrie, R. A. _q(Ralston Andrew) |
| 942 | _2ddc | ||
| 991 | 0 | 3 | _a3 vols |
| 993 | 0 | 3 |
_av.1 _bv.2 _cv.3 |
| 994 |
_a001010530 85080 0001 Volume 2 _a001047067 Volume 1 |
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| 994 | 0 | 3 |
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_c14876 _d14876 |
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