| 000 -LEADER |
|---|
| fixed length control field |
01165nam a22002417a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230324210151.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230324b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984658364 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CvSU-CCAT Campus Library. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| Description conventions |
rda. |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
English. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 373 |
| Item number |
T47 2022 |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning LLC. |
| 9 (RLIN) |
256 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Introduction to meat processing / |
| Statement of responsibility, etc. |
authored and edited by 3G E-Learning LLC. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York, New York : |
| Name of publisher, distributor, etc. |
3G E-Learning LLC, |
| Date of publication, distribution, etc. |
c2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 334 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 cm |
| Accompanying material |
+1 DVD-ROM ; sound ; 4 3/4 in |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 : Technological quality of meat for process<br/>Chapter 2 : Meat decontamination<br/>Chapter 3 : Freezing/Thawing<br/>Chapter 4 : Thermal processing<br/>Chapter 5 : Fermentation : microbiology and biochemistry<br/>Chapter 6 : Meat packing<br/>Chapter 7 Novel technologies for microbial spoilage prevention |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Accession number |
13143 |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat. |
| 9 (RLIN) |
7469 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat industry and trade. |
| 9 (RLIN) |
7470 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
| Classification part |
TX 373 T47 2022 |
| Call number prefix |
CIR |
