MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01534nam a2200289#a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
01814 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
HDC |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230623s2012 xx 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781439836835 (hbk) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
HDC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
ref TX373 |
| Item number |
.M393 2012 |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Handbook of meat and meat processing / |
| Statement of responsibility, etc. |
editored by Y.H. Hui ; associate editors J.L. Aalhues ... [et al.]. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boca Raton, FL : |
| Name of producer, publisher, distributor, manufacturer |
CRC Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xviii, 982 p. : |
| Other physical details |
ill. ; |
| Dimensions |
26 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading"-- |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat industry and trade. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hui, Y. H. |
| Fuller form of name |
(Yiu H.) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Call number prefix |
ref TX373 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Call number suffix |
.M393 2012 |
