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Improving the sensory and nutritiona...
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Ledward, David.
Improving the sensory and nutritional quality of fresh meat
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Improving the sensory and nutritional quality of fresh meat/ edited by Joseph P. Kerry and David Ledward.
其他作者:
Kerry, Joseph
出版者:
Cambridge :Woodhead Pub. ; : 2009.,
面頁冊數:
xxii, 664 p. :ill. ; : 24 cm.;
標題:
Meat - Quality. -
電子資源:
click for full text (2015 TAEBDC PDA eBooks Trial, Trial Period: 2015.6.3-2015.12.31)
ISBN:
9781845693435 (electronic bk.)
Improving the sensory and nutritional quality of fresh meat
Improving the sensory and nutritional quality of fresh meat
[electronic resource] /edited by Joseph P. Kerry and David Ledward. - Cambridge :Woodhead Pub. ;2009. - xxii, 664 p. :ill. ;24 cm. - Woodhead publishing in food science, technology and nutrition. - Woodhead publishing in food science, technology and nutrition..
Includes bibliographical references and index.
ISBN: 9781845693435 (electronic bk.)Subjects--Topical Terms:
581489
Meat
--Quality.
LC Class. No.: TS1962 / .I47 2009
Dewey Class. No.: 664.9
Improving the sensory and nutritional quality of fresh meat
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