| 000 | 01165nam a22002417a 4500 | ||
|---|---|---|---|
| 005 | 20230324210151.0 | ||
| 008 | 230324b ||||| |||| 00| 0 eng d | ||
| 020 | _a9781984658364 | ||
| 040 |
_aCvSU-CCAT Campus Library. _cCvSU-CCAT Campus Library. _erda. |
||
| 041 | _aEnglish. | ||
| 050 |
_aTX 373 _bT47 2022 |
||
| 110 |
_a3G E-Learning LLC. _9256 |
||
| 245 |
_aIntroduction to meat processing / _cauthored and edited by 3G E-Learning LLC. |
||
| 260 |
_aNew York, New York : _b3G E-Learning LLC, _cc2022. |
||
| 300 |
_axiv, 334 pages : _bcolor illustrations ; _c26 cm _e+1 DVD-ROM ; sound ; 4 3/4 in |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _aChapter 1 : Technological quality of meat for process Chapter 2 : Meat decontamination Chapter 3 : Freezing/Thawing Chapter 4 : Thermal processing Chapter 5 : Fermentation : microbiology and biochemistry Chapter 6 : Meat packing Chapter 7 Novel technologies for microbial spoilage prevention | ||
| 541 | _e13143 | ||
| 546 | _aIn English text. | ||
| 650 |
_aMeat. _97469 |
||
| 650 |
_aMeat industry and trade. _97470 |
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| 942 |
_2lcc _cBK _hTX 373 T47 2022 _kCIR |
||
| 999 |
_c2240 _d2240 |
||