MARC details
| 000 -LEADER |
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| fixed length control field |
03570nam a2200421 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
EBC846037 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MiAaPQ |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr cn||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
111115s2012 flua sb 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| Canceled/invalid LC control number |
2011046276 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Canceled/invalid ISBN |
9781439836835 (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Canceled/invalid ISBN |
9781439836842 (e-book) |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(MiAaPQ)EBC846037 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(Au-PeEL)EBL846037 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(CaPaEBR)ebr10528147 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(CaONFJC)MIL352582 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)774276687 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MiAaPQ |
| Transcribing agency |
MiAaPQ |
| Modifying agency |
MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX373 |
| Item number |
.M393 2012 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664/.92 |
| Edition number |
23 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Handbook of meat and meat processing |
| Medium |
[electronic resource] / |
| Statement of responsibility, etc. |
editor, Y.H. Hui. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Boca Raton, Fla. : |
| Name of publisher, distributor, etc. |
CRC Press, |
| Date of publication, distribution, etc. |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xviii, 957 p. : |
| Other physical details |
ill. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
pt. 1. Meat industries -- pt. 2. Meat science -- pt. 3. Quality and other attributes -- pt. 4. Primary processing -- pt. 5. Secondary processing : principles and applications -- pt. 6. Secondary processing : products manufacturing -- pt. 7. Meat safety and workers safety. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation"-- |
| Assigning source |
Provided by publisher. |
| 533 ## - REPRODUCTION NOTE |
|---|
| Type of reproduction |
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat industry and trade. |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books. |
| 9 (RLIN) |
18 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hui, Y. H. |
| Fuller form of name |
(Yiu H.) |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
ProQuest (Firm) |
| 9 (RLIN) |
41 |
| 730 0# - ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Meat science and applications. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://ebookcentral.proquest.com/lib/aitie/detail.action?docID=846037">https://ebookcentral.proquest.com/lib/aitie/detail.action?docID=846037</a> |
| Public note |
Click to View |