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Improving the sensory and nutritional quality of fresh meat

By: Contributor(s): Material type: TextTextPublication details: Woodhead Publishing Limited/CRC Press, Cambridge 2009Description: 664ppISBN:
  • 9781845693435
DDC classification:
  • 664 KER
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Item type Current library Call number Status Date due Barcode
Books Books CIFT Library 664 KER (Browse shelf(Opens below)) Available 011297

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