Improving the sensory and nutritional quality of fresh meat

By:

Kerry,Joseph

Contributor(s):

Ledward, David

Material type: Text

TextPublication details: Delhi; Woodhead Publishing Ltd.; 2009ISBN:

978-1-4200-7790-2

Subject(s):

Nutrition
H

DDC classification:

664.9/J7741I

Other classification:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	University Library	664.9/J7741I (Browse shelf(Opens below))	Available		ULB0032912

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