Meat processing, improving quality

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Meat processing, improving quality

This book addresses what defines meat quality in the minds of consumers, and the ways these quality attributes can be maintained or enhanced during processing.

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Dades bibliogràfiques
Autors principals:	Kerry, Joseph, Kerry, John, Ledward, D.
Format:	Llibre
Idioma:	English
Publicat:	CRC Press LLC and Woodhead Publishing 2011
Matèries:	Hóa học
Accés en línia:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25623
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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