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 .
<br/><br/><label>ISBN: </label>9781845693435 (Woodhead) 1845693434 (Woodhead) 9781420077902 (CRC Press) 1420077902 (CRC Press) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Carne--Calidad<br/>Industria y comercio de la carne--Control de calidad
<br/><br/><label>LC Class. No.: </label>TS1962  / I56 
<br/><br/><label>Dewey Class. No.: </label>664.9