The science of meat quality

The science of meat quality / edited by Chris R. Kerth.

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Kerth, Chris R.
ProQuest (Firm)
Year of Publication:2013
Language:English
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Physical Description:315 p.
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record_format marc
spelling The science of meat quality [electronic resource] / edited by Chris R. Kerth.
Ames, Iowa : Wiley-Blackwell, 2013.
315 p.
Includes bibliographical references and index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Meat Quality.
Meat industry and trade Quality control.
Electronic books.
Kerth, Chris R.
ProQuest (Firm)
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1166768 Click to View
language English
format Electronic
eBook
author2 Kerth, Chris R.
ProQuest (Firm)
author_facet Kerth, Chris R.
ProQuest (Firm)
ProQuest (Firm)
author2_variant c r k cr crk
author2_role TeilnehmendeR
TeilnehmendeR
author_corporate ProQuest (Firm)
author_sort Kerth, Chris R.
title The science of meat quality
spellingShingle The science of meat quality
title_full The science of meat quality [electronic resource] / edited by Chris R. Kerth.
title_fullStr The science of meat quality [electronic resource] / edited by Chris R. Kerth.
title_full_unstemmed The science of meat quality [electronic resource] / edited by Chris R. Kerth.
title_auth The science of meat quality
title_new The science of meat quality
title_sort the science of meat quality
publisher Wiley-Blackwell,
publishDate 2013
physical 315 p.
isbn 9781118530696 (electronic bk.)
9781118530702 (electronic bk.)
callnumber-first T - Technology
callnumber-subject TS - Manufactures
callnumber-label TS1955
callnumber-sort TS 41955 S35 42013
genre Electronic books.
genre_facet Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1166768
illustrated Not Illustrated
dewey-hundreds 600 - Technology
dewey-tens 640 - Home & family management
dewey-ones 641 - Food & drink
dewey-full 641.3/6
dewey-sort 3641.3 16
dewey-raw 641.3/6
dewey-search 641.3/6
oclc_num 843193399
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is_hierarchy_title The science of meat quality
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