Holdings: Meat science :: THWS Bibkatalog

Meat science:

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Bibliographic Details
Main Author:	Lawrie, Ralston A. (Author)
Format:	Book
Language:	English
Published:	Oxford u.a. Pergamon Press 1991
Edition:	5. ed.
Subjects:	Meat animal products meat animals muscles muscle physiology meat hygiene meat quality Alimentos de origem animal (tecnologia) Viande Vleesindustrie Voedselconservering Fleischer Ernährung Fleischverarbeitung Fleischqualität Biochemie Fleisch Fachkunde
Physical Description:	XVII, 293 S. Ill., graph. Darst.
ISBN:	0080408257 0080408249

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MARC


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Record in the Search Index

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author	Lawrie, Ralston A.
author_facet	Lawrie, Ralston A.
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ctrlnum	(OCoLC)23692891 (DE-599)BVBBV004802563
dewey-full	641.3/6
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	641 - Food and drink
dewey-raw	641.3/6
dewey-search	641.3/6
dewey-sort	3641.3 16
dewey-tens	640 - Home and family management
discipline	Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie
edition	5. ed.
format	Book
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genre	1\p (DE-588)4153488-8 Fachkunde gnd-content
genre_facet	Fachkunde
id	DE-604.BV004802563
illustrated	Illustrated
indexdate	2024-07-09T16:17:51Z
institution	BVB
isbn	0080408257 0080408249
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-002953440
oclc_num	23692891
open_access_boolean
owner	DE-M49 DE-BY-TUM DE-188
owner_facet	DE-M49 DE-BY-TUM DE-188
physical	XVII, 293 S. Ill., graph. Darst.
publishDate	1991
publishDateSearch	1991
publishDateSort	1991
publisher	Pergamon Press
record_format	marc
spelling	Lawrie, Ralston A. Verfasser aut Meat science by R. A. Lawrie 5. ed. Oxford u.a. Pergamon Press 1991 XVII, 293 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Meat cabt animal products cabt meat animals cabt muscles cabt muscle physiology cabt meat hygiene cabt meat quality cabt Alimentos de origem animal (tecnologia) larpcal Viande Vleesindustrie gtt Voedselconservering gtt Meat Fleischer (DE-588)4017473-6 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Fleischqualität (DE-588)4136636-0 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf Fleisch (DE-588)4017469-4 gnd rswk-swf 1\p (DE-588)4153488-8 Fachkunde gnd-content Fleischverarbeitung (DE-588)4017497-9 s DE-604 Fleisch (DE-588)4017469-4 s Biochemie (DE-588)4006777-4 s Ernährung (DE-588)4015332-0 s Fleischer (DE-588)4017473-6 s 2\p DE-604 Fleischqualität (DE-588)4136636-0 s 3\p DE-604 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Lawrie, Ralston A. Meat science Meat cabt animal products cabt meat animals cabt muscles cabt muscle physiology cabt meat hygiene cabt meat quality cabt Alimentos de origem animal (tecnologia) larpcal Viande Vleesindustrie gtt Voedselconservering gtt Meat Fleischer (DE-588)4017473-6 gnd Ernährung (DE-588)4015332-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleischqualität (DE-588)4136636-0 gnd Biochemie (DE-588)4006777-4 gnd Fleisch (DE-588)4017469-4 gnd
subject_GND	(DE-588)4017473-6 (DE-588)4015332-0 (DE-588)4017497-9 (DE-588)4136636-0 (DE-588)4006777-4 (DE-588)4017469-4 (DE-588)4153488-8
title	Meat science
title_auth	Meat science
title_exact_search	Meat science
title_full	Meat science by R. A. Lawrie
title_fullStr	Meat science by R. A. Lawrie
title_full_unstemmed	Meat science by R. A. Lawrie
title_short	Meat science
title_sort	meat science
topic	Meat cabt animal products cabt meat animals cabt muscles cabt muscle physiology cabt meat hygiene cabt meat quality cabt Alimentos de origem animal (tecnologia) larpcal Viande Vleesindustrie gtt Voedselconservering gtt Meat Fleischer (DE-588)4017473-6 gnd Ernährung (DE-588)4015332-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleischqualität (DE-588)4136636-0 gnd Biochemie (DE-588)4006777-4 gnd Fleisch (DE-588)4017469-4 gnd
topic_facet	Meat animal products meat animals muscles muscle physiology meat hygiene meat quality Alimentos de origem animal (tecnologia) Viande Vleesindustrie Voedselconservering Fleischer Ernährung Fleischverarbeitung Fleischqualität Biochemie Fleisch Fachkunde
work_keys_str_mv	AT lawrieralstona meatscience

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