| 000 | 01026nam a2200313 a 4500 | ||
|---|---|---|---|
| 005 | 20250914012758.0 | ||
| 008 | 981208s1989 ne 001 0 eng | ||
| 020 | _a0444874631 | ||
| 039 | 9 |
_a201806261027 _badibah _c201302211142 _dzabidah _y08-18-1999 _zload |
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| 090 | _aTS1962.B46 3 | ||
| 090 |
_aTS1962 _b.B46 |
||
| 090 |
_aTS1962 _b.B46 3 |
||
| 100 | 1 | _aBerry, Brad W. | |
| 245 | 1 | 0 |
_aMeat freezing : _ba source book / _cBrad W. Berry, Kathleen F. Leddy ; edited by George Charalambous. |
| 260 |
_aAmsterdam : _bElsevier North-Holland, _c1989. |
||
| 300 |
_a384 p. ; _c24 cm. |
||
| 440 | 0 |
_aDevelopments in food science ; _v20. |
|
| 650 | 0 |
_aMeat _xFrozen. |
|
| 650 | 0 |
_aMeat _xQuality. |
|
| 700 | 1 | _aLeddy, Kathleen F. | |
| 907 |
_a.b11433152 _b2021-05-28 _c2019-11-12 |
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| 942 |
_c01 _n0 _kTS1962.B46 3 |
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| 914 | _avtls000148613 | ||
| 990 | _arudi | ||
| 991 | _aFakulti Sains dan Teknologi | ||
| 991 | _aFakulti Kejuruteraan | ||
| 998 |
_al _at _b1999-05-08 _cm _da _feng _gne _y0 _z.b11433152 |
||
| 999 |
_c144995 _d144995 |
||