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MARC

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139914

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OCoLC

005

19931227105217.0

008		880810s1989 caua b 001 0 eng
010		\|a 88026258
020		\|a0125480555
035		\|a00090689
040		\|aDLC\|cDLC\|dAGL
049		\|aPVYA[][][][60083]
050	00	\|aQP321\|b.P43 1989
070	0	\|aQP321.P4
072	0	\|aX300\|aL6f00\|aQ500\|aR300
092	0	\|a599.01852\|bP317
094		\|a靜宜\|d599.01852\|eP317\|cE60083\|tDDC\|fChen
095		\|pBOOK\|d599.01852\|eP317
100	1	\|aPearson, A. M.\|q(Albert Marchant),\|d1916-
245	10	\|aMuscle and meat biochemistry /\|cA.M. Pearson, R.B. Young.
260		\|aSan Diego :\|bAcademic Press,\|cc1989.
300		\|aix, 457 p. :\|bill. ;\|c25 cm.
440	0	\|aFood science and technology
504		\|aIncludes bibliographical references and index.
650	0	\|aMuscles\|xPhysiology.
650	0	\|aMuscle proteins.
650	0	\|aMeat.
700	10	\|aYoung, R. B.

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