Composition of meat in relation to processing, nutritional and sensory quality : from farm to fork / edited by Kerstin Lundstrom, Ingemar Hansson and Eva Wiklund
Corporate Author (Main) ECCEAMST Secondary Author Lundstrom, kerstinHansson, Ingemar
Wiklund, Eva Language Inglês. Country Holanda. Publication Utreque : ECCEAMST, 1995 Description [6], 140 p. : il. ; 30 cm ISBN 907531907X Topical name Carne - Qualidade
CDU 637.5
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografia | Q10 56239 IA | Available | 466/96 |
Contém referências bibliográficas
There are no comments for this item.