| 000 -LEADER |
|---|
| fixed length control field |
01444cam a2200241 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
17514871 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20170720131408.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
121101s2013 iaua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780813815435 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
UG |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TS1955 S35 |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The science of meat quality / |
| Statement of responsibility, etc |
edited by Chris R. Kerth. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Ames, Iowa, USA : |
| Name of publisher, distributor, etc |
Wiley- Blackwell, |
| Date of publication, distribution, etc |
2013. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 293 p. : |
| Other physical details |
ill., charts, graphs. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products"- |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Vendor |
Your Bookstore Your Way |
|
|---|
| Vendor |
Your Bookstore Your Way |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Meat |
| General subdivision |
Quality. |
|
|---|
| Topical term or geographic name as entry element |
Meat industry and trade |
| General subdivision |
Quality control. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kerth, Chris R. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Entry Department |
TSD |
| Source of classification or shelving scheme |
|
| Acquisition - Verified |
NB/JB/AN |
| Verified |
S.M |