New technologies for meat and meat products : fermentatiom and starter cultures, muscle enzymoligy and meat ageing, quality control systems / ed. by J. M. Smulders...[et al.]
Secondary Author Smulders, Frans J. M. Language Inglês. Country Holanda. Publication Utrecht : Ecceamst, 1992 Description XIV, 389 p. : il. ; 24 cm ISBN 9080036048 Topical name Tecnologia dos alimentosQualidade da carne CDU 637.5.03
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografia | NEW 637.5.03 43855 CA | Available | 4303/94 |
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