| 000 | 01017nam a22002777a 4500 | ||
|---|---|---|---|
| 001 | 05843 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210120b20122012xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9781439836842 | ||
| 040 | _aHDC | ||
| 245 | 0 |
_aHandbook of Meat and Meat Processing: _b39, Dry-Cured Ham _c/ Pere Gou [and 4 others] |
|
| 260 |
_aUnited States: _bCRC Press (Taylor & Francis), _c2012 |
||
| 300 | _a1 online resource (16 pages) | ||
| 336 |
_atext _2rdacontent |
||
| 337 |
_acomputer _2rdamedia |
||
| 338 |
_aonline resource _2rdacarrier |
||
| 500 |
_aOriginally published: Handbook of Meat and Meat Processing _aIncludes bibliographical references |
||
| 650 |
_aMeat industry and trade _9161 |
||
| 650 |
_aMeat _91368 |
||
| 700 |
_aGou, Pere _econtributor _96143 |
||
| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 004169 | ||
| 999 |
_c3167 _d3167 |
||