An edition of Technology Of Reduced Additive Foods (2000)

Technology Of Reduced Additive Foods

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Technology Of Reduced Additive Foods
J Smith
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Last edited by ImportBot
February 4, 2011 | History
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An edition of Technology Of Reduced Additive Foods (2000)

Technology Of Reduced Additive Foods

1 edition

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Blackwell Publishing
Language
English
Pages
264

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Edition Availability
Cover of: Technology Of Reduced Additive Foods
Technology Of Reduced Additive Foods
2000, Blackwell Publishing
Hardcover in English - 1 edition
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Book Details

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."

Contributors

Editor
J Smith

The Physical Object

Format
Hardcover
Number of pages
264

ID Numbers

Open Library
OL11017004M
ISBN 10
0632056355
ISBN 13
9780632056354

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History

Download catalog record: RDF / JSON
October 18, 2022 Edited by ImportBot import existing book
February 4, 2011 Edited by AMillarBot add contributor Editor: J Smith
December 11, 2009 Created by WorkBot add works page