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

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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