| 000 | 01449nam a2200313 a 4500 | ||
|---|---|---|---|
| 001 | 42420 | ||
| 008 | 050701s2009 xxkf eng d | ||
| 020 | _a9781845693435 | ||
| 040 |
_aZWZ _encafnor _bfre _cZWZ _dCNMBL _dBDF _dBDX |
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| 082 | 0 | 4 |
_a664.9 _bL475 |
| 245 | 0 | 0 |
_aImproving the sensory and nutritional quality of fresh meat / _cedited by Joséph P. Kerry and David Ledward. |
| 260 |
_aCambridge (GB) : _bWoodhead Publishing Ltd ; Boca Raton (Fla.) : _c2009. |
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| 300 |
_a1 vol.(xxii-664 p.) : _bfig. ; _c24 cm. |
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| 490 | 1 | _aWoodhead Publishing in food science, technology and nutrition | |
| 504 | _aBibliogr. en fin de chapitres. Index. | ||
| 505 | _aUnderstanding meat quality 2. Improving the quality of fresh meat: genetic and genomic technologies 3. Improving the quality of fresh meat: production strategies 4. improving the quality of fresh meat: processing strategies | ||
| 650 | 6 |
_aViande _977721 |
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| 650 | 6 |
_aMeat _977722 |
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| 650 | 6 |
_aMeat industry and trade _977723 |
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| 650 | 6 |
_aViande. 2ram _977724 |
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| 650 | 6 |
_aIndustries agro-alimentaires _977725 |
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| 650 | 6 |
_aViande _xQualité. _xIndustrie _xQualité _xQuality control. _xQuality. _xQualité _xControle. 2ram _xControle. _977726 |
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| 700 | 1 |
_aKerry, Joséph. _977727 |
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| 700 | 1 |
_aLedward, David A. _977728 |
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| 700 | 1 |
_d(1943-....). _977729 |
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| 700 | 1 |
_eÉditeur scientifique. _957158 |
|
| 700 | 1 |
_eÉditeur scientifique. _957158 |
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| 942 |
_2ddc _cBK |
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| 999 |
_c36524 _d36524 |
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