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.
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
CRC Press LLC and Woodhead Publishing
2011
|
| Materias: | |
| Acceso en línea: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25623 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
Sea el primero en dejar un comentario!