机读格式显示(MARC)

• 000 00899cam a2200289 a 4500

• 001 0000404241

• 005 20131119145900.0

• 008 121101s2013 iaua b 001 0 eng d

• 010 __ |a 2012040686

• 020 __ |a 9780813815435 (hardback) : |c CNY1442.00

• 020 __ |a 9781118530696 (epdf)

• 020 __ |a 9781118530702 (emobi)

• 040 __ |a CaPaEBR |c CaPaEBR

• 050 14 |a TS1955 |b .S35 2013eb

• 050 14 |a TS1955 |b .S35 2013eb

• 082 04 |a 641.3/6 |2 23

• 090 __ |a TS251.1/SMQ/ED-11

• 093 __ |a TS251.1 |2 5

• 099 __ |a CAL 022013071900

• 245 04 |a The science of meat quality / |c edited by Chris R. Kerth.

• 260 __ |a Ames, Iowa : |b Wiley-Blackwell, |c 2013.

• 300 __ |a xv, 293 p. : |b ill. ; |c 25 cm.

• 504 __ |a Includes bibliographical references and index.

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

• 650 _0 |a Meat |x Quality.

• 700 1_ |a Kerth, Chris R.

• 920 __ |a 211180 |z 2