| 000 | 00842nam a2200253Ia 4500 | ||
|---|---|---|---|
| 008 | 191130s2010##################000#0#eng## | ||
| 020 | _a9780813801483 | ||
| 022 | _a2009015160 | ||
| 040 |
_aACL _cACL |
||
| 082 | _a664.001579 KNI | ||
| 245 |
_aThermal processing of ready-to-eat meat products _cC. Lynn Knipe, Robert E. Rust [editors] |
||
| 260 |
_aChichester, West Sussex, U.K. ; Malden, MA _bWiley-Blackwell _c2010 |
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| 300 | _axi, 237 p. : ill. ; 24 cm. | ||
| 500 | _aIncludes bibliographical references and index | ||
| 650 | _aFood - Effect of heat on | ||
| 650 | _aFood - Microbiology | ||
| 650 | _aIndustrial microbiology - Safety measures | ||
| 650 | _aMeat - Preservation | ||
| 700 | _aKnipe, C. Lynn | ||
| 700 | _aRust, Robert E | ||
| 990 | _af6756439ac10000c29e470c1d7ef0f7f | ||
| 991 | _a254599 | ||
| 999 |
_c77735 _d77735 |
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