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005			20170713221335.0
006			m o d
007			cr cnu|||unuuu
008			130513s2013 enka ob 001 0 eng d
040			_aDG1 _beng _epn _cDG1 _dIDEBK _dCUS _dYDXCP _dCDX _dCOO _dNOC _dOCLCF _dOCLCO _dUKDOC _dOCLCQ _dZ5A _dOCLCQ _dBD-SySUS
020			_a9781118530726 _q(electronic bk.)
020			_a1118530721 _q(electronic bk.)
020			_a9781118530696 _q(epdf)
020			_a1118530691 _q(epdf)
020			_a9781118530702 _q(emobi)
020			_a1118530705 _q(emobi)
020			_a9781299464544 _q(MyiLibrary)
020			_a1299464548 _q(MyiLibrary)
020			_z9780813815435 _q(hardback)
020			_z0813815436 _q(hardback)
029	1		_aAU@ _b000051628922
029	1		_aDKDLA _b820120-katalog:000664103
029	1		_aNZ1 _b15340460
029	1		_aNZ1 _b15952798
035			_a(OCoLC)842846289
050		4	_aTS1955 _b.S35 2013
082	0	4	_a641.3/6 _223
049			_aMAIN
245	0	4	_aThe science of meat quality / _cedited by Chris R. Kerth.
260			_aOxford : _bWiley-Blackwell, _c©2013.
300			_a1 online resource : _bcolor illustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0		_aGrowth of Muscle from the Myoblast to Whole Muscle / Terry Brandebourg -- Animal Growth and Empty Body Composition / Michael Dikeman -- Muscle Structure and Cytoskeletal Proteins / Chris R Kerth -- Muscle Metabolism and Contraction / Chris R Kerth -- Converting Muscle to Meat: The Physiology of Rigor / Kirk W Braden -- Meat Tenderness / Chris R Kerth -- Water-Holding Capacity of Meat / Jason K Apple, Janeal WS Yancey -- Lipids and Lipid Oxidation / Kyle Willian -- Meat Color / Richard Mancini -- Meat Cookery / Clinton Rowe, Chris R Kerth -- Trained Sensory Panels / Christy L Bratcher -- Untrained Sensory Panels / Patricia C Curtis -- Consumer Sensory Panels / Ryan Cox -- Preventing Foodborne Illness / Michael A Davis.
504			_aIncludes bibliographical references and index.
588	0		_aOnline resource; title from home title page (Wiley; viewed on May 13, 2012).
520			_a"The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- _cProvided by publisher.
520			_a"This book provides an in-depth study of the development of quality meat products, from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation to specific aspects of meat. Providing the necessary tools to interpret information gleaned from quality experimentation, this book is an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- _cProvided by publisher.
650		0	_aMeat _xQuality.
650		0	_aMeat industry and trade _xQuality control.
650		7	_aMeat industry and trade _xQuality control. _2fast _0(OCoLC)fst01013308
650		7	_aMeat _xQuality. _2fast _0(OCoLC)fst01013239
655		4	_aElectronic books.
700	1		_aKerth, Chris R.
776	0	8	_iPrint version: _tScience of meat quality. _dAmes, Iowa, USA : Wiley-Blackwell, 2013 _z9780813815435 _w(DLC) 2012040686 _w(OCoLC)815374623
856	4	0	_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118530726 _zWiley Online Library [Free Download only for SUST IP]
938			_a123Library _b123L _n96826
938			_aCoutts Information Services _bCOUT _n25297395
938			_aIngram Digital eBook Collection _bIDEB _ncis25297395
938			_aYBP Library Services _bYANK _n10435634
938			_aYBP Library Services _bYANK _n9892664
938			_aYBP Library Services _bYANK _n10584917
994			_a92 _bDG1
999			_c64212 _d64212