| Key Title | Meat Science |
|---|---|
| Publisher | Elsevier Science Ltd |
| Language | English |
| Country | United Kingdom |
| Place | Oxford |
| Publication Date | 1977 |
| Topics | FOOD AND FOOD INDUSTRIES |
| ISSN | 03091740 |
| Dewey | 664.9 |
| Tag | Indicators | Value |
|---|---|---|
| 000 | 00000cas a2200000ua 4500 | |
| 001 | 12980 | |
| 003 | |aIN-AhILN | |
| 005 | |a20220321 000000.0 | |
| 007 | |at| | |
| 008 | |a750320c19779999dcuwn p 0 a0eng | |
| 016 | |2IN-AhILN|aUMS12980|zINFL12867 | |
| 022 | |a0309-1740 | |
| 030 | |aMESCDN | |
| 041 | |aeng | |
| 044 | |dGB | |
| 082 | |a664.9 | |
| 222 | |aMeat Science | |
| 245 | 10 | |aMeat Science |
| 260 | |aOxford|bElsevier Science Ltd | |
| 310 | |aMonthly | |
| 362 | |a1977 | |
| 500 | |aAlso avail. in microform from UMI Provides an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat | |
| 650 | |aFOOD AND FOOD INDUSTRIES | |
| 856 | 4_ | |uhttp://www.elsevier.com/ |