{"isbn_13": ["9780849320071"], "physical_format": "Hardcover", "subtitle": "Principles and Practice (Woodhead Publishing in Food Science and Technology)", "weight": "10.2 ounces", "languages": [{"key": "/l/eng"}], "publishers": ["CRC"], "number_of_pages": 89, "last_modified": {"type": "/type/datetime", "value": "2008-04-29 15:03:11.581851"}, "id": 11181782, "first_sentence": {"type": "/type/text", "value": "It is difficult to fit sausages into one single definition since they are many and varied."}, "isbn_10": ["0849320070"], "publish_date": "September 2, 2003", "key": "/b/OL8259444M", "authors": [{"key": "/a/OL2908746A"}], "title": "Sausage Manufacture", "type": {"key": "/type/edition"}, "subjects": ["Biology, Life Sciences", "Food & beverage technology", "Technology", "Industrial Design - Product", "Technology & Industrial Arts", "Science/Mathematics", "Food Science", "Technology / Food Industry & Science", "General", "Aeronautics & Astronautics", "Industrial Technology"], "physical_dimensions": "9.7 x 6.1 x 0.4 inches", "revision": 1}