The science of meat quality

By: Kerth, Chris R [editor]Publication details: Chichester: Wiley-Blackwell, 2013Description: 293pISBN: 9780813815435Subject(s): Meat science | Meat quality | Meat processing | Meat technologyLOC classification: TX556.M4
List(s) this item appears in: Loughry Food Manufacture
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