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IMPROVING THE SENSORY AND NUTRITIONAL QUALITY OF FRESH MEAT

FOOD SCIENCE

IMPROVING THE SENSORY AND NUTRITIONAL QUALITY OF FRESH MEAT

By KERRY JOSEPH P & LEDWARD DAVID

BP 163.00 Send Query
ISBN 13
9781420077902
ISBN 10
N/A
Publisher
CRC PRESS
Year
2009
Pages
—
Binding
HB

Description

N/A

Table of Contents

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