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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書誌詳細
主要な著者:	Kerry, Joseph, Kerry, John, Ledward, D.
フォーマット:	図書
言語:	English
出版事項:	CRC Press LLC and Woodhead Publishing 2011
主題:	Hóa học
オンライン･アクセス:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25623
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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

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