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Improving the sensory and nutritional quality of fresh meat
Pengarang
Kerry, Joseph P.;Ledward, David
Kerry, Joseph P.;Ledward, David
Jenis bahan
Monograf
Edisi
-
Penerbitan
Cambridge 2009
Deskripsi fisik
xxii, 664 hlm. ; 24 cm.
Bahasa
Inggris
ISBN
9781420077902
Subjek
s
Meats--Fresh meat
Abstrak
-
Catatan
-
Akses online
-
| No Barcode | No. Panggil | Akses | Lokasi | Ketersediaan |
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| No | Nama File | Nama File Format Flash | Format File | Aksi |
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