Improving the sensory and nutritional quality of fresh meat

Title:

Series:

Woodhead Publishing in food science, technology and nutrition

Publication Information:

Cambridge : Woodhead, 2009

Physical Description:

xxii, 664 p. : ill. ; 24 cm.

ISBN:

9781845693435

Subject Term:

Added Author:

Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000010209938	TS1962 I46 2009	Open Access Book	Book	Searching... Unknown