Quality attributes and their measurement in meat, poultry and fish products
CiNii
Available at 9 libraries
Bibliographic Information
- Title
- "Quality attributes and their measurement in meat, poultry and fish products"
- Statement of Responsibility
- edited by A. M. Pearson and T. R. Dutson
- Publisher
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- Blackie Academic & Professional
- Publication Year
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- c1994
- Book size
- 23 cm
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Notes
Includes bibliographical references and index
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Details 詳細情報について
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- CRID
- 1130000797314793728
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- NII Book ID
- BA23508631
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- ISBN
- 0751401854
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- Text Lang
- en
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- Country Code
- uk
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- Title Language Code
- en
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- Place of Publication
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- London ; New York
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- Subject
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- LCSH: Meat
- LCSH: Meat -- Physiological effect
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- Data Source
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- CiNii Books