IUB Library OPAC
The science of meat quality / (Record no. 20485)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04025cam a2200577Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn842846289 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220701010919.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 130513s2013 enka ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DG1 |
| Language of cataloging | eng |
| Description conventions | pn |
| Transcribing agency | DG1 |
| Modifying agency | IDEBK |
| -- | CUS |
| -- | YDXCP |
| -- | CDX |
| -- | COO |
| -- | NOC |
| -- | OCLCF |
| -- | OCLCO |
| -- | UKDOC |
| -- | OCLCQ |
| -- | Z5A |
| -- | OCLCQ |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781118530726 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1118530721 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781118530696 |
| Qualifying information | (epdf) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1118530691 |
| Qualifying information | (epdf) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781118530702 |
| Qualifying information | (emobi) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1118530705 |
| Qualifying information | (emobi) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781299464544 |
| Qualifying information | (MyiLibrary) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1299464548 |
| Qualifying information | (MyiLibrary) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9780813815435 |
| Qualifying information | (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 0813815436 |
| Qualifying information | (hardback) |
| 029 1# - (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000051628922 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DKDLA |
| System control number | 820120-katalog:000664103 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 15340460 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 15952798 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)842846289 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TS1955 |
| Item number | .S35 2013 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.3/6 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 04 - TITLE STATEMENT | |
| Title | The science of meat quality / |
| Statement of responsibility, etc | edited by Chris R. Kerth. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Oxford : |
| Name of publisher, distributor, etc | Wiley-Blackwell, |
| Date of publication, distribution, etc | ©2013. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | color illustrations |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Growth 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 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 0# - | |
| -- | Online resource; title from home title page (Wiley; viewed on May 13, 2012). |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "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"-- |
| -- | Provided by publisher. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "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"-- |
| -- | Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat |
| General subdivision | Quality. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat industry and trade |
| General subdivision | Quality control. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat industry and trade |
| General subdivision | Quality control. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01013308 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat |
| General subdivision | Quality. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01013239 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Kerth, Chris R. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Title | Science of meat quality. |
| Place, publisher, and date of publication | Ames, Iowa, USA : Wiley-Blackwell, 2013 |
| International Standard Book Number | 9780813815435 |
| Record control number | (DLC) 2012040686 |
| -- | (OCoLC)815374623 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://dx.doi.org/10.1002/9781118530726">http://dx.doi.org/10.1002/9781118530726</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
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