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010   $a1-118-35077-4
010   $a1-118-35076-6
010   $a1-118-35067-7
035   $a(CKB)4330000000006223
035   $a(MiAaPQ)EBC4753383
035   $a(EXLCZ)994330000000006223
100   $a20161214h20172017  uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 00$aEmerging technologies in meat processing $eproduction, processing and technology /$feditd by Enda J. Cummins, James G. Lyng
210  1$aChichester, England :$cWiley-Blackwell,$d2017.
210  4$dİ2017
215   $a1 online resource (496 pages) $cillustrations (some color), tables
225 1 $aIFST Advances in Food Science
311   $a1-118-35068-5 
320   $aIncludes bibliographical references at the end of each chapters and index.
410  0$aIFST advances in food science.
606   $aMeat industry and trade$xTechnological innovations
606   $aMeat$xQuality
606   $aFood$xRisk assessment
608   $aElectronic books.
615  0$aMeat industry and trade$xTechnological innovations.
615  0$aMeat$xQuality.
615  0$aFood$xRisk assessment.
676   $a664/.9
702   $aCummins$b Enda J.
702   $aLyng$b James G.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910151711903321
996   $aEmerging technologies in meat processing$92820638
997   $aUNINA