| 000 | 00810cam a2200193 4500 | ||
|---|---|---|---|
| 008 | 040329s1980 ohu 000 0 eng u | ||
| 035 | _aa436208 | ||
| 050 | 0 | 4 |
_aTS1975 _bO35 1980 C: 1 |
| 100 | 1 | _aOckerman, Herbert W. | |
| 245 | 1 | 0 |
_aQuality control of post-mortem muscle tissue / _cHerbert W. Ockerman. |
| 250 | _a11 a ed. | ||
| 260 |
_a[Columbus] : _bDept. of Animal Science, Ohio State University, _c1980. |
||
| 300 |
_av. : _bill. ; _c28 cm. |
||
| 500 | _aRec. Esc. | ||
| 504 | _aIncluye bibliografías | ||
| 505 | 0 |
_aContenido : _g v.1 _t Meat and additives analysis.-- _g v. 2 _tEnvironmental control.-- _g v. 3 _tCarcass quantity, quality and color evaluation.-- _g v. 4 Microbiology.-- _g v.5 _tTables. |
|
| 650 | 7 |
_aInspección de la carne _2Lemb |
|
| 650 | 7 |
_aIndustria industria de la carne _2Lemb |
|
| 942 |
_2lcc _cLIB |
||
| 999 |
_c139814 _d139812 |
||