机读格式显示(MARC)

• 000 01020cam a2200277 a 4500

• 001 0000374380

• 005 20110510141200.0

• 008 090610s2009 enka b 001 0 eng d

• 020 __ |a 9781845693435 (Woodhead) : |c CNY2092.00

• 020 __ |a 9781420077902 (CRC Press)

• 040 __ |a ERL |c ERL |d NTE |d CDX |d AGL |d UKM |d HUA |d OrLoB-B

• 050 _4 |a TS1962 |b .I47 2009

• 082 04 |a 664.9 |2 22

• 090 __ |a TS251/ISN/ED-11 |b W0086485(or.)

• 093 __ |a TS251 |2 4

• 099 __ |a CAL 022010031708

• 245 00 |a Improving the sensory and nutritional quality of fresh meat / |c edited by Joseph P. Kerry and David Ledward.

• 260 __ |a Cambridge : |b Woodhead Pub. ; |a Boca Raton : |b CRC Press, |c 2009.

• 300 __ |a xxii, 664 p. : |b ill. ; |c 24 cm.

• 490 0_ |a Woodhead publishing in food science, technology and nutrition

• 504 __ |a Includes bibliographical references and index.

• 650 _0 |a Meat |x Quality.

• 650 _0 |a Meat industry and trade |x Quality control.

• 700 1_ |a Kerry, Joseph.

• 700 1_ |a Ledward, David.

• 920 __ |a 211180 |z 2