An edition of Improving the Sensory and Nutritional Quality of Fresh Meat (2009)

Improving the Sensory and Nutritional Quality of Fresh Meat

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Improving the Sensory and Nutritional Quality ...
Joseph Kerry, Joseph Kerry, De ...
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Last edited by ImportBot
October 4, 2021 | History
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An edition of Improving the Sensory and Nutritional Quality of Fresh Meat (2009)

Improving the Sensory and Nutritional Quality of Fresh Meat

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Publish Date
Publisher
Elsevier Science & Technology
Language
English
Pages
570

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Subjects

Meat industry and trade
Edition Availability
Cover of: Improving the Sensory and Nutritional Quality of Fresh Meat
Improving the Sensory and Nutritional Quality of Fresh Meat
2017, Elsevier Science & Technology
in English
Cover of: Improving the Sensory and Nutritional Quality of Fresh Meat
Improving the Sensory and Nutritional Quality of Fresh Meat
2017, Elsevier Science & Technology
in English
Cover of: Improving the Sensory and Nutritional Quality of Fresh Meat
Improving the Sensory and Nutritional Quality of Fresh Meat
2009, Elsevier Science & Technology
in English

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Book Details

Classifications

Dewey Decimal Class
664.9
Library of Congress
TS1975

ID Numbers

Open Library
OL53963665M
ISBN 13
9780081007204

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October 4, 2021 Created by ImportBot import new book