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An edition of Improving The Sensory And Nutritional Quality Of Fresh Meat (2009)

Improving the Sensory and Nutritional Quality of Fresh Meat

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Improving the Sensory and Nutritional Quality ...
Joseph P. Kerry, Joseph P. Ker ...
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Last edited by ImportBot
September 17, 2024 | History
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An edition of Improving The Sensory And Nutritional Quality Of Fresh Meat (2009)

Improving the Sensory and Nutritional Quality of Fresh Meat

by

  • 1 Want to read

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Publish Date
Publisher
Elsevier Science & Technology
Language
English
Pages
687

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Subjects

Meat industry and trade
Edition Availability
Cover of: Improving the Sensory and Nutritional Quality of Fresh Meat
Improving the Sensory and Nutritional Quality of Fresh Meat
2009, Elsevier Science & Technology
in English
Cover of: Improving The Sensory And Nutritional Quality Of Fresh Meat
Improving The Sensory And Nutritional Quality Of Fresh Meat
2009, Woodhead Publishing

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Book Details

Classifications

Dewey Decimal Class
664.9

Edition Identifiers

Open Library
OL53950996M
ISBN 13
9781306382243

Work Identifiers

Work ID
OL17486992W

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