*001652907
*00520160622164231.0
*007ta
*008120723s1996    no#           100 0 eng
*00901327cam a2200361 c 4500
*015  $a9705595$2nbf
*019  $bl
*020  $a8290394586$qh.
*035  $a(EXLNZ-47BIBSYS_NETWORK)999621514754702201
*035  $a(NO-LaBS)14491241(bibid)
*035  $a(NO-TrBIB)962151475
*035  $a962151475-47bibsys_network
*040  $aNO-OsNB$bnob$ekatreg
*042  $anorbibl
*044  $cno
*080  $a637.5
*080  $a637.5(082)
*08274$a664.92$qNO-OsNB$24/nor
*084  $aQc 37a$2ubtkl/2
*1112 $aInternational Congress of Meat Science and Technology$0(NO-TrBIB)90840435$_94189800
*24510$a"Meat for the consumer" :$bposter proceedings$c42nd International Congress of Meat Science and Technology, 1-6 September 1996 ; [editor: K.I. Hildrum ; editorial committee: R. Dainty ... [et al.]]
*24618$aPoster proceedings
*260  $a[Ås]$bMatforsk, Norwegian Food Research Institute$c[1996]
*300  $aXXVI, 593 s.$bill.$c30 cm
*500  $aOver tittelen: 42nd ICoMST, Lillehammer 1996, Norway
*653  $akjøtteknologi$akjøttvitenskap$akongresser$akjøtt$_94189900
*7001 $aDainty, Richard$0(NO-TrBIB)90821758$ered.$_107155400
*7001 $aHildrum, K.I.$0(NO-TrBIB)90652682$ered.$_274557900
*7102 $aMatforsk$0(NO-TrBIB)90122855$_12721700
*7400 $aPoster proceedings
*901  $a90
*913  $aNorbok$bNB
*999  $aoai:nb.bibsys.no:999621514754702202$b2021-11-14T20:39:04Z$z999621514754702202
^