Improving the sensory and nutritional quality of fresh meat /
Improving the sensory and nutritional quality of fresh meat /
edited by Joseph P. Kerry and David Ledward
- xxii, 664 páginas : ilustraciones
- Woodhead Publishing in food science, technology and nutrition .
9781845693435 (Woodhead) 1845693434 (Woodhead) 9781420077902 (CRC Press) 1420077902 (CRC Press)
Carne--Calidad
Industria y comercio de la carne--Control de calidad
TS1962 / I56
664.9
9781845693435 (Woodhead) 1845693434 (Woodhead) 9781420077902 (CRC Press) 1420077902 (CRC Press)
Carne--Calidad
Industria y comercio de la carne--Control de calidad
TS1962 / I56
664.9