Meat Freezing: A Source Book
- Author
- B.W. Berry, K.F. Leddy, G. Charalambous
- Publisher
- Elsevier Science
- Language
- English
- Year
- 1989
- Page
- 384
- ISBN
- 0444874631,9780444874634
- File Type
- pdf
- File Size
- 13.2 MiB
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