| 000 | 00589nam a2200169Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1975 xx 000 0 und d | ||
| 082 | _aT 664.93 D38S | ||
| 100 | _aDhillon, Avtar Singh | ||
| 245 | 0 | _aStudy of use levels, quality characterristics and natural cure colorants in mechanically deboned poultry meat summer saus ages[and] Evidence of toxin production by Salmonella | |
| 250 | _aUniversity of Wisconsin | ||
| 260 |
_bUniversity of Wisconsin _c1975 |
||
| 300 | _a29cm. 122+3L | ||
| 650 | _aPOULTRY AS FOOD | ||
| 653 | _aMEAT | ||
| 653 | _aPOULTRY AS FOOD | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c19671 _d19671 |
||