Improving the sensory and nutritional quality of fresh meat

Improving the sensory and nutritional quality of fresh meat

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Bibliographic Details
Other Authors: Kerry, Joseph, Ledward, David
Format: Book
Published: Cambridge Woodhead Publishing/CRC Press 2009
Subjects:
Meat > Quality
Meat industry and trade > Quality control
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:xxii, 664 p. ill. 24 cm
Bibliography:Includes bibliographical references and index
ISBN:9781845693435 (Woodhead)
1845693434 (Woodhead)
9781420077902 (CRC)
1420077902 (CRC)

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