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Improving the Sensory and nutritional Quality of fresh meat Joseh P. Kerry

By: David LedwardMaterial type: Text

TextPublication details: England ; Crc ; 2009Description: vi,664ISBN: 978-1-84569-343-5Subject(s): ImprovingDDC classification: 664.9/K469I Other classification: DDC

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Item type	Current library	Call number	Status	Date due	Barcode
	University Library	664.9/K469I (Browse shelf(Opens below))	Available		ULB0032065

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Previous	664.9/J4531E Encyclopdia of Meat Sciences	664.9/J4531E Encyclopdia of Meat Sciences	664.9/J7741I Improving the sensory and nutritional quality of fresh meat	664.9/K469I Improving the Sensory and nutritional Quality of fresh meat	664.9/M2777M Technolgy of Muscle Foods	664.9/M2777T Technolgy of Muscle Foods	664.9 /M3691M Meat Hygiene	Next