Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing in Food Science, Technology and Nutrition)
- Author
- Joseph Kerry, D.A. Ledward
- Publisher
- CRC Press
- Language
- English
- Edition
- 1
- Year
- 2009
- Page
- 660
- ISBN
- 1420077902,9781420077902
- File Type
- pdf
- File Size
- 3.2 MiB
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