Quality attributes and their measurement in meat, poultry and fish products

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Bibliographic Details
Other Authors:	Outson, T. R., Pearson, A. M.
Format:	Book
Published:	London Blackie Academic & Professional 1994
Series:	Advances in meat research series vol. 9
Subjects:	Animal products
Online Access:	Click Here to View Status and Holdings.
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MARC


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020	#	#	\|a 0751401854
040	#	#	\|a ITMB
090	0	0	\|a TS1950 \|b .Q83 1994
245	0	0	\|a Quality attributes and their measurement in meat, poultry and fish products \|c edited by A. M. Pearson and T. R. Dutson
260	#	#	\|a London \|b Blackie Academic & Professional \|c 1994
300	#	#	\|a xvii, 505 p. \|b ill. \|c 25 cm
490	1	#	\|a Advances in meat research series \|v vol. 9
500	#	#	\|a Includes index
650	#	0	\|a Animal products
700	1	#	\|a Outson, T. R.
700	#	#	\|a Pearson, A. M.
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=72591
964	#	#	\|c BOK \|d 01
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