The science of meat and meat product

Karya terkait

• Flavour of meat, meat products and seafoods / edited by F. Shahidi
• Ilmu dan teknologi daging
• Ilmu dan teknologi daging
• Quality control of post-mortem muscle tissue, Vol. 2 / Herbert W. Ockerman
• Quality control of post-mortem muscle tissue, Vol. 5 / Herbert W. Ockerman
• Quality control of post-mortem muscle tissue, Vol. 4
• Sanitary regulations for livestock and meat in the O.E.C.D. countries in relation to the trade and commercial regulation
• Bovine meat inspection: anatomy, physiology and disease conditions
• Kemungkinan penggantian konsumsi daging sapi di daerah Bali, sebagai Daerah Wisata / oleh I Made Sukarsa
• Meat grading in O.E.E.C members countries / Organization for Economic Co-operation and Development