Verfügbarkeit: Meat science :: THWS Bibkatalog

Meat science:

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Bibliographische Detailangaben
1. Verfasser:	Lawrie, R. A., (Ralston Andrew) (VerfasserIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Oxford [Oxfordshire] Pergamon Press 1985
Ausgabe:	Fourth edition
Schriftenreihe:	Pergamon international library of science, technology, engineering, and social studies
Schlagworte:	Viande Meat / standards Meat-Packing Industry / standards Meat COOKING / General Ernährung Biochemie Fleisch Fleischverarbeitung Fleischqualität Fleischer Fachkunde
Online-Zugang:	FAW01 Volltext
Beschreibung:	Includes index Bibliography: pages 224-246
Beschreibung:	1 Online-Ressource (xviii, 267 pages, 1 unnumbered pages folded leaf of plates)
ISBN:	0080307892 0080307906 1483279561 9780080307893 9780080307909 9781483279565

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Datensatz im Suchindex

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author	Lawrie, R. A., (Ralston Andrew)
author_facet	Lawrie, R. A., (Ralston Andrew)
author_role	aut
author_sort	Lawrie, R. A., (Ralston Andrew)
author_variant	r a r a l rara raral
building	Verbundindex
bvnumber	BV042303710
collection	ZDB-33-ESD
ctrlnum	(OCoLC)881853520 (DE-599)BVBBV042303710
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
edition	Fourth edition
format	Electronic eBook
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indexdate	2024-07-10T01:17:49Z
institution	BVB
isbn	0080307892 0080307906 1483279561 9780080307893 9780080307909 9781483279565
language	English
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series2	Pergamon international library of science, technology, engineering, and social studies
spelling	Lawrie, R. A., (Ralston Andrew) Verfasser aut Meat science by R.A. Lawrie Fourth edition Oxford [Oxfordshire] Pergamon Press 1985 1 Online-Ressource (xviii, 267 pages, 1 unnumbered pages folded leaf of plates) txt rdacontent c rdamedia cr rdacarrier Pergamon international library of science, technology, engineering, and social studies Includes index Bibliography: pages 224-246 Viande Meat / standards Meat-Packing Industry / standards Meat fast COOKING / General bisacsh Meat Ernährung (DE-588)4015332-0 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf Fleisch (DE-588)4017469-4 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Fleischqualität (DE-588)4136636-0 gnd rswk-swf Fleischer (DE-588)4017473-6 gnd rswk-swf 1\p (DE-588)4153488-8 Fachkunde gnd-content Fleisch (DE-588)4017469-4 s Biochemie (DE-588)4006777-4 s 2\p DE-604 Ernährung (DE-588)4015332-0 s 3\p DE-604 Fleischer (DE-588)4017473-6 s 4\p DE-604 Fleischverarbeitung (DE-588)4017497-9 s 5\p DE-604 Fleischqualität (DE-588)4136636-0 s 6\p DE-604 http://www.sciencedirect.com/science/book/9780080307893 Verlag Volltext 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 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 5\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 6\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Lawrie, R. A., (Ralston Andrew) Meat science Viande Meat / standards Meat-Packing Industry / standards Meat fast COOKING / General bisacsh Meat Ernährung (DE-588)4015332-0 gnd Biochemie (DE-588)4006777-4 gnd Fleisch (DE-588)4017469-4 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleischqualität (DE-588)4136636-0 gnd Fleischer (DE-588)4017473-6 gnd
subject_GND	(DE-588)4015332-0 (DE-588)4006777-4 (DE-588)4017469-4 (DE-588)4017497-9 (DE-588)4136636-0 (DE-588)4017473-6 (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	Viande Meat / standards Meat-Packing Industry / standards Meat fast COOKING / General bisacsh Meat Ernährung (DE-588)4015332-0 gnd Biochemie (DE-588)4006777-4 gnd Fleisch (DE-588)4017469-4 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleischqualität (DE-588)4136636-0 gnd Fleischer (DE-588)4017473-6 gnd
topic_facet	Viande Meat / standards Meat-Packing Industry / standards Meat COOKING / General Ernährung Biochemie Fleisch Fleischverarbeitung Fleischqualität Fleischer Fachkunde
url	http://www.sciencedirect.com/science/book/9780080307893
work_keys_str_mv	AT lawrieraralstonandrew meatscience

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