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Quality attributes and their measurement in meat, poultry and fish products

By: Pearson, A. M [editor] | Dutson, T. R [editor]Series: Advances in Meat Research ; No. 9Publication details: Blackie Academic and Professional, 1994ISBN: 0751401854Subject(s): Food processing | Quality attributes | Meat products | Poultry products | Fish productsLOC classification: TX556.M4
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library TX556.M4 PEA (Browse shelf(Opens below)) 1 Available 152720
Book - Standard loan CAFRE Loughry Library TX556.M4 PEA (Browse shelf(Opens below)) 2 Available 123446

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