Handbook of meat and meat processing (Record no. 74362)

MARC details
000 -LEADER
fixed length control field 03603nam a2200433 a 4500
001 - CONTROL NUMBER
control field EBC846037
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240120133211.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 111115s2012 flua sb 000 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
Canceled/invalid LC control number 2011046276
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9781439836835 (hardback)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781439836842 (electronic bk.)
035 ## - SYSTEM CONTROL NUMBER
System control number (MiAaPQ)EBC846037
035 ## - SYSTEM CONTROL NUMBER
System control number (Au-PeEL)EBL846037
035 ## - SYSTEM CONTROL NUMBER
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
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.
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)
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/bacm-ebooks/detail.action?docID=846037">https://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=846037</a>
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