LEADER 00996nam0-22003491i-450- 001 990007828550403321 005 20080115095022.0 010 $a1-58477-192-5$bhbk 035 $a000782855 035 $aFED01000782855 035 $a(Aleph)000782855FED01 035 $a000782855 100 $a20031003d2002----km-y0itay50------ba 101 0 $aeng 102 $aUS 105 $ay-------001yy 200 1 $a<>Holy Bible and the law$fby J. W. Ehrlich 205 $a2nd printing 210 $aUnion (N.J.)$cThe lawbook exchange$d2002 215 $a240 p.$d23 cm 225 1 $aReprints of legal classics 305 $aOriginally published: New York : Oceana Publications, 1962 610 0 $aBibbia$aNorme 676 $a220$v20 700 1$aEhrlich,$bJacob W.$0280302 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990007828550403321 952 $aDDR-V D 005$b7504 ddr$fDDR$m21-4392 959 $aDDR 996 $aHoly Bible and the law$9663355 997 $aUNINA LEADER 01886nam 2200361Ia 450 001 996387167903316 005 20200824132607.0 035 $a(CKB)4940000000085525 035 $a(EEBO)2240921751 035 $a(OCoLC)ocm38160763e 035 $a(OCoLC)38160763 035 $a(EXLCZ)994940000000085525 100 $a19980106d1638 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe second part of the principles of the art military, practized in the warres of the United Provinces$b[electronic resource] $econsisting of the severall formes of battell, represented by the illustrious Maurice Prince of Orange, of famons [sic] memorie, and His Highnesse Frederick Henry Prince of Orange, that now is, Lord Generall of the Army of the high & mighty Lords the States Generall of the United Netherlands, &c. : together with the order and forme of quartering, encamping, and approching, in a warre offensiue and defensiue /$fcomposed by Henry Hexham, quarter-master to the regiment of the honorable Colonel Goring 210 $aPrinted at Delf $cBy Jan Pieters VValpote$dAnno 1638 215 $a[4], 18, 40 p., 7 leaves of plates (folded) $cill., plans 300 $aImperfect: print show-through. 300 $aSignatures: (blank)², A-D², E¹, (A)-(I)², K². 300 $aReproduction of original in: Henry E. Huntington Library and Art Gallery. 330 $aeebo-0113 606 $aMilitary art and science$zNetherlands$vEarly works to 1800 607 $aNetherlands$xHistory, Military$vEarly works to 1800 615 0$aMilitary art and science 700 $aHexham$b Henry$f1585?-1650?$0918494 801 0$bEBK 801 1$bEBK 801 2$bWaOLN 906 $aBOOK 912 $a996387167903316 996 $aThe second part of the principles of the art military, practized in the warres of the United Provinces$92425101 997 $aUNISA LEADER 04197nam 22006013u 450 001 9911007083803321 005 20250506105756.0 010 $a9781615831128 010 $a1615831126 010 $a9781845691615 010 $a184569161X 035 $a(CKB)1000000000467945 035 $a(EBL)1666712 035 $a(SSID)ssj0000189957 035 $a(PQKBManifestationID)11189201 035 $a(PQKBTitleCode)TC0000189957 035 $a(PQKBWorkID)10166223 035 $a(PQKB)11677642 035 $a(MiAaPQ)EBC1666712 035 $a(EXLCZ)991000000000467945 100 $a20140414d2014|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aLawrie's Meat Science 205 $a7th ed. 210 $aBurlington $cElsevier Science$d2014 215 $a1 online resource (461 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 08$a9781845691592 311 08$a1845691598 327 $aCover; Lawrie's meat science; Copyright; Dedication; Contents; Preface to seventh edition; Preface to first edition; Acknowledgements; Chapter 1 Introduction; 1.1 Meat and muscle; 1.2 The origin of meat animals; 1.3 Current trends and developments; Chapter 2 Factors influencing the growth and development of meat animals; 2.1 General; 2.2 Genetic aspects; 2.3 Environmental physiology; 2.4 Nutritional aspects; 2.5 Exogenous manipulation; Chapter 3 The structure and growth of muscle; 3.1 The proportion of muscular tissue in sheep, cattle and pigs; 3.2 Structure; 3.3 The growth of normal muscle 327 $a3.4 Abnormal growth and development in muscleChapter 4 Chemical and biochemical constitution of muscle; 4.1 General chemical aspects; 4.2 Biochemical aspects; 4.3 Factors reflected in specialized muscle function and constitution; Chapter 5 The conversion of muscle to meat; 5.1 Preslaughter handling; 5.2 Death of the animal; 5.3 General consequences of circulatory failure; 5.4 Conditioning (ageing); Chapter 6 The spoilage of meat by infecting organisms; 6.1 Infection; 6.2 Symptoms of spoilage; 6.3 Factors affecting the growth of meat-spoilage micro-organisms; 6.4 Prophylaxis 327 $aChapter 7 The storage and preservation of meat: I Temperature control7.1 Refrigeration; 7.2 Thermal processing; Chapter 8 The storage and preservation of meat: II Moisture control; 8.1 Dehydration; 8.2 Freeze dehydration; 8.3 Curing; Chapter 9 The storage and preservation of meat: III Direct microbial inhibition; 9.1 Ionizing radiation; 9.2 Antibiotics; 9.3 Chemical preservatives; Chapter 10 The eating quality of meat; 10.1 Colour; 10.2 Water-holding capacity and juiciness; 10.3 Texture and tenderness; 10.4 Odour and taste; Chapter 11 Meat and human nutrition; 11.1 Essential nutrients 327 $a11.2 Toxins and residues11.3 Meat-eating and health; Chapter 12 Prefabricated meat; 12.1 Manipulation of conventional meat; 12.2 Non-meat sources; 12.3 Upgrading abattoir waste; Bibliography; Index 330 $aLawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh e 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 606 $aBusiness & Economics$2HILCC 606 $aIndustries$2HILCC 615 7$aBusiness & Economics 615 7$aIndustries 700 $aLawrie$b R. A$095094 701 $aLedward$b David$0299969 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911007083803321 996 $aLawrie's meat science$9731070 997 $aUNINA