TY  - BOOK
AU  - Kerry,Joseph
AU  - Ledward,David
TI  - Improving the sensory and nutritional quality of fresh meat
T2  - Woodhead Publishing in food science, technology and nutrition
SN  - 9781845693435 (Woodhead)
AV  - TS1962 I56
U1  - 664.9 22
PY  - 2009///
CY  - Cambridge, Boca Raton, [Florida]
PB  - Woodhead Publishing, CRC Press
KW  - Carne
KW  - Calidad
KW  - Industria y comercio de la carne
KW  - Control de calidad
ER  -