Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1230Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kerry, Joseph | vi |
| dc.contributor.author | Kerry, John | vi |
| dc.contributor.author | Ledward, D. | vi |
| dc.date.accessioned | 2015-02-04T03:42:39Z | - |
| dc.date.available | 2015-02-04T03:42:39Z | - |
| dc.date.issued | 2002 | vi |
| dc.identifier.isbn | 1 85573 583 0 | vi |
| dc.identifier.isbn | 1 85573 666 7 | vi |
| dc.identifier.isbn | 0-8493-1539-5 | vi |
| dc.identifier.uri | http://10.0.16.20:8080/dspace/handle/DLU123456789/25623 | vi |
| dc.identifier.uri | http://192.168.1.40:8080/thuvienso/handle/123456789/1230 | - |
| dc.description.abstract | This book addresses what defines meat quality in the minds of consumers, and the ways these quality attributes can be maintained or enhanced during processing. | vi |
| dc.language.iso | en | vi |
| dc.publisher | CRC Press LLC and Woodhead Publishing | vi |
| dc.subject | Hóa học | vi |
| dc.title | Meat processing, improving quality | vi |
| dc.type | Book | vi |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Meat processing, improving quality.pdf | 7.48 MB | Adobe PDF |  Download |
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