| 000 | 01207nam a22003017a 4500 | ||
|---|---|---|---|
| 001 | 29871 | ||
| 005 | 20241109222103.0 | ||
| 008 | 230506s2011 xxk||||| |||||||||||eng d | ||
| 020 | _a9780081017265 | ||
| 040 |
_aLIB.UNETI _bvie _cLIB.UNETI _eAACR2 |
||
| 041 | 0 | _aeng | |
| 044 | _axxk | ||
| 082 |
_a664.9 _bK469J |
||
| 100 | 1 | _aKerry, Joseph P. | |
| 245 | 1 | 0 |
_aProcessed Meats : _bImproving Safety, Nutrition and Quality / _cJoseph P. Kerry, John F. Kerry |
| 250 | _a1st ed. | ||
| 260 |
_aUK : _bWoodhead Publishing, _c2011 |
||
| 300 |
_a724 tr. ; _c24 cm |
||
| 490 | 0 | _aWoodhead Publishing Series in Food Science, Technology and Nutrition number 211 | |
| 520 | 3 | _aIn a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. | |
| 653 | _aMeat | ||
| 653 | _aProcessed Meats | ||
| 690 | _a11 | ||
| 691 | _a30 | ||
| 691 | _a71 | ||
| 700 | 1 | _aKerry, John F. | |
| 942 | _cSNV | ||
| 999 |
_c8503 _d8503 |
||