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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Библиографические подробности
Главные авторы:	Kerry, Joseph, Kerry, John, Ledward, D.
Формат:	‌
Язык:	English
Опубликовано:	CRC Press LLC and Woodhead Publishing 2011
Предметы:	Hóa học
Online-ссылка:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25623
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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