Meat quality and composition of three muscles from French cull cows and young bulls /

相似書籍

•  Handbook of meat, poultry and seafood quality
  由:  Handbook of meat, poultry and seafood quality
  出版: (2012)
• Advanced Technologies for Meat Processing
  由: Toldrá, Fidel
  出版: (2017)
• Meat products handbook : practical science and technology
  由: Feiner, Gerhard
  出版: (2006)
• Camel Meat and Meat Products
  由: Kadim, I.T, et al.
  出版: (2014)
• Processed meats : improving safety, nutrition and quality
  由: Kerry, Joseph, et al.
  出版: (2015)