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.
Đã lưu trong:
| Những tác giả chính: | , , |
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| Formáid: | Leabhar |
| Teanga: | English |
| Foilsithe: |
CRC Press LLC and Woodhead Publishing
2011
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| Ábhair: | |
| Rochtain Ar Líne: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25623 |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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Bí ar an gcéad duine le tuairim a scríobh!