| 000 | 00347nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aLuz U Onate | ||
| 245 | 0 | _aRelation of Physical and Sensory Evaluations of Pork Loin Quality to Backfat Thickness | |
| 260 | _cNovember 1963 | ||
| 300 | _a123 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c584999 _d584999 |
||