Meat freezing a source book

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Bibliographic Details
Main Author: Berry, Brad W. 1941- Brad Willian
Other Authors: Leddy, Kathleen F. 1951- Kathleen Folly, Charalambous, George 1922-
Format: Book
Published: Amsterdam Elsevier 1989
Series:Developments in food science 20
Subjects:
Online Access:Click Here to View Status and Holdings.
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LEADER 00000n a2200000 a 4501
001 wils-73124
020 # # |a 0444874631 
090 0 0 |a TS1962  |b .B46 1989 
100 1 # |a Berry, Brad W.  |c 1941-  |q Brad Willian 
245 1 1 |a Meat freezing  |b a source book  |c Brad W. Berry, Kathleen F. Leddy  |f edited by George Charalambous 
260 # # |a Amsterdam  |b Elsevier  |c 1989 
300 # # |a vii, 384 p.  |c 25 cm 
490 1 # |a Developments in food science  |v 20 
504 # # |a Includes bibliographies and index 
650 # 0 |a Meat, Frozen 
650 # 0 |a Meat  |x Quality 
700 1 # |a Leddy, Kathleen F.  |c 1951-  |q Kathleen Folly 
700 # # |a Charalambous, George  |c 1922- 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=73124 
964 # # |c BOK  |d 01 
040 # # |a Shah Alam