The science of meat quality:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Ames, Iowa [u.a.]
Wiley-Blackwell, Wiley
2013
|
| Schlagworte: | |
| Online-Zugang: | DE-861 DE-19 DE-703 Volltext |
| Beschreibung: | 1 Online-Ressource (XV, 293 S.) Ill., graph. Darst. |
| ISBN: | 9781118530726 |
Internformat
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| 245 | 1 | 0 | |a The science of meat quality |c ed. by Chris R. Kerth |
| 264 | 1 | |a Ames, Iowa [u.a.] |b Wiley-Blackwell, Wiley |c 2013 | |
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Datensatz im Suchindex
| _version_ | 1812898855179517952 |
|---|---|
| adam_text | |
| any_adam_object | |
| author2 | Kerth, Chris R. |
| author2_role | edt |
| author2_variant | c r k cr crk |
| author_facet | Kerth, Chris R. |
| building | Verbundindex |
| bvnumber | BV041395407 |
| collection | ZDB-35-WIC ebook |
| ctrlnum | (OCoLC)842919693 (DE-599)BVBBV041395407 |
| 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 | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV041395407 |
| illustrated | Illustrated |
| indexdate | 2024-10-14T14:11:15Z |
| institution | BVB |
| isbn | 9781118530726 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-026843093 |
| oclc_num | 842919693 |
| open_access_boolean | |
| owner | DE-83 DE-703 DE-19 DE-BY-UBM DE-861 |
| owner_facet | DE-83 DE-703 DE-19 DE-BY-UBM DE-861 |
| physical | 1 Online-Ressource (XV, 293 S.) Ill., graph. Darst. |
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| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | Wiley-Blackwell, Wiley |
| record_format | marc |
| spelling | The science of meat quality ed. by Chris R. Kerth Ames, Iowa [u.a.] Wiley-Blackwell, Wiley 2013 1 Online-Ressource (XV, 293 S.) Ill., graph. Darst. txt rdacontent c rdamedia cr rdacarrier Fleischqualität (DE-588)4136636-0 gnd rswk-swf Fleischqualität (DE-588)4136636-0 s DE-604 Kerth, Chris R. edt Erscheint auch als Druckausgabe 978-0-8138-1543-5 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118530726 Verlag Volltext |
| spellingShingle | The science of meat quality Fleischqualität (DE-588)4136636-0 gnd |
| subject_GND | (DE-588)4136636-0 |
| title | The science of meat quality |
| title_auth | The science of meat quality |
| title_exact_search | The science of meat quality |
| title_full | The science of meat quality ed. by Chris R. Kerth |
| title_fullStr | The science of meat quality ed. by Chris R. Kerth |
| title_full_unstemmed | The science of meat quality ed. by Chris R. Kerth |
| title_short | The science of meat quality |
| title_sort | the science of meat quality |
| topic | Fleischqualität (DE-588)4136636-0 gnd |
| topic_facet | Fleischqualität |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9781118530726 |
| work_keys_str_mv | AT kerthchrisr thescienceofmeatquality |