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Last edited by AMillarBot
February 4, 2011 | History

Technology Of Reduced Additive Foods 1 edition

Technology Of Reduced Additive Foods
J Smith

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Technology Of Reduced Additive Foods
1 edition

Published 2000 by Blackwell Publishing .
Written in English.

First Sentence

Carcass meat is often classified simply as either cuts and joints for retail display or as manufacturing meat for use in discrete form and also in reformed, restructured and comminuted meat products.

The Physical Object

Format
Hardcover
Number of pages
264

Contributors

  • Editor
    J Smith

ID Numbers

Open Library
OL11017004M
ISBN 10
0632056355
ISBN 13
9780632056354

History Created December 11, 2009 · 2 revisions Download catalog record: RDF / JSON

February 4, 2011 Edited by AMillarBot add contributor Editor: J Smith
December 11, 2009 Created by WorkBot add works page