{"isbn_13": ["9780849315398"], "physical_format": "Hardcover", "subtitle": "Improving Quality", "weight": "1.8 pounds", "languages": [{"key": "/l/eng"}], "type": {"key": "/type/edition"}, "publishers": ["CRC"], "number_of_pages": 350, "id": 11181835, "first_sentence": {"type": "/type/text", "value": "Meat has long been a central component of the human diet, both as a food in its own right and as an essential ingredient in many other food products."}, "isbn_10": ["0849315395"], "publish_date": "October 7, 2002", "key": "/b/OL8259161M", "last_modified": {"type": "/type/datetime", "value": "2008-04-29 15:03:11.581851"}, "title": "Meat Processing", "contributions": ["Joseph Kerry (Editor)", "J. Kerry (Editor)", "David Ledward (Editor)"], "subjects": ["Biology, Life Sciences", "Food & beverage technology", "Science/Mathematics", "Meat", "Animal Science (Specific Aspects)", "Food Engineering", "Technology & Industrial Arts", "Nature", "Quality control", "Quality", "Meat industry and trade", "Food Science", "Specific Ingredients - Meat", "Technology / Food Industry & Science", "Animals"], "physical_dimensions": "9.5 x 6.5 x 1.2 inches", "revision": 1}