Improving the sensory and nutritional quality of fresh meat
Material type: TextPublication details: Woodhead Publishing Limited/CRC Press, Cambridge 2009Description: 664ppISBN:- 9781845693435
- 664 KER
Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Books | CIFT Library | 664 KER (Browse shelf(Opens below)) | Available | 011297 |
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