Kerth, Chris R.  <br/><br/>
The science of meat quality 

 - Chichester:   Wiley-Blackwell,   2013 
 - 293p. 
<br/><br/><label>ISBN: </label>9780813815435 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat science<br/>Meat quality<br/>Meat processing<br/>Meat technology
<br/><br/><label>LC Class. No.: </label>TX556.M4