| 000 | 00641nmm a2200217Ia 4500 | ||
|---|---|---|---|
| 008 | 140908s9999 xx 000 0 und d | ||
| 020 | _a9780387713274, 978-0-387-71327-4 | ||
| 040 | _aNISER LIBRARY | ||
| 041 | _aEnglish | ||
| 082 |
_a641.3, _b23 664 23 |
||
| 245 | _aIngredients in Meat Products | ||
| 260 |
_aNew York, NY _bSpringer New York _c2009. |
||
| 500 | _aChemistry and Materials Science (Springer-11644) | ||
| 650 | _aChemistry | ||
| 650 | _aChemistry | ||
| 650 | _aFood science | ||
| 650 | _aFood Science | ||
| 700 | _aTarté, Rodrigo., editor. | ||
| 856 | _uhttp://dx.doi.org/10.1007/978-0-387-71327-4 | ||
| 942 | _cEB | ||
| 999 |
_c19449 _d19449 |
||