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Improving the sensory and nutritional quality of fresh meat

By: Kerry, Joseph PMaterial type: Text

TextPublication details: UK Woodhead 2009Description: 664pSubject(s): Meat-quality controlsDDC classification: 664.9 K51I

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books And CDs	GADVASU Library	664.9 K51I (Browse shelf(Opens below))	Available		11018

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Previous	664.9 G61T Meat hygiene	664.9 K50P Processed meats	664.9 K50P Processed meats improving safety, nutrition and quality	664.9 K51I Improving the sensory and nutritional quality of fresh meat	664.9 M40M Meat hygiene	664.9 M51 Meat science and applications	664.9 M51 Meat science and applications	Next

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