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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LEADER	00000n a2200000 a 4501
001	wils-431548
020	#	#	\|a 9781845693435 (Woodhead)
020	#	#	\|a 1845693434 (Woodhead)
020	#	#	\|a 9781420077902 (CRC)
020	#	#	\|a 1420077902 (CRC)
040	#	#	\|a KNOVL \|d ITMB
090	0	0	\|a TS1962 \|b .I47 2009
245	0	0	\|a Improving the sensory and nutritional quality of fresh meat \|c edited by Joseph P. Kerry and David Ledward
260	#	#	\|a Cambridge \|b Woodhead Publishing/CRC Press \|c 2009
300	#	#	\|a xxii, 664 p. \|b ill. \|c 24 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Meat \|x Quality
650	#	0	\|a Meat industry and trade \|x Quality control
700	1	#	\|a Kerry, Joseph
700	1	#	\|a Ledward, David
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=431548
964	#	#	\|c BOK \|d AS