000			00745nam a2200193 a 4500
001			54498
005			20180714045344.0
008			140415s2010 ii 000 0 eng d
020			_a9781845935931
041			_aeng
082			_a664.9 _bWAR
100	1		_aWARRISS, PAUL D.
245	1	0	_aMEAT SCIENCE : _bAN INTRODUCTION TEXT
250			_a1a ed.
260			_aINDIA : _bCAMBRIDGE UNIEVERSITY-PRESS, _c2010
300			_a234 _c18.8 x 1.5 x 24.4
520			_aOUTLINING THE CORE PRINCIPLES OF THE SUBJECT, THIS INTRODUCTORY-LEVEL TEXTBOOK COVERS THE PRODUCTION OF MEAT, ITS STRUCTURE AND CHEICAL COMPOSITION, MEAT QUALITY AND HYGIENE, AND ANIMAL WELFARE, HANDING AND SLAUGHTER.
650	1	4	_aCARNE _xALIMENTOS DE ORIGEN ANIMAL
999			_c54498 _d54498