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  <titleInfo>
    <title>Meat cuts and muscle foods</title>
  </titleInfo>
  <name type="personal">
    <namePart>Swatland, Howard J.</namePart>
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  </name>
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  <originInfo>
    <place>
      <placeTerm type="code" authority="marccountry">uk</placeTerm>
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    <place>
      <placeTerm type="text">Nottingham, UK</placeTerm>
    </place>
    <publisher>Nottingham University</publisher>
    <dateIssued>2004</dateIssued>
    <edition>2 ed.</edition>
    <issuance>monographic</issuance>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
  </language>
  <physicalDescription>
    <extent>viii, 258 p. : ilus.</extent>
  </physicalDescription>
  <note type="statement of responsibility">/by Howard J. Swatland</note>
  <subject>
    <topic>Carne</topic>
    <topic>Cortes</topic>
  </subject>
  <classification authority="ddc" edition="2004">664.9029 Sw27</classification>
  <identifier type="isbn">1904761151</identifier>
  <identifier type="lccn">95515</identifier>
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    <recordCreationDate encoding="marc">081218</recordCreationDate>
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