Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1230| Title: | Meat processing, improving quality |
| Authors: | Kerry, Joseph Kerry, John Ledward, D. |
| Keywords: | Hóa học |
| Issue Date: | 2002 |
| Publisher: | CRC Press LLC and Woodhead Publishing |
| 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. |
| URI: | http://10.0.16.20:8080/dspace/handle/DLU123456789/25623 http://192.168.1.40:8080/thuvienso/handle/123456789/1230 |
| ISBN: | 1 85573 583 0 1 85573 666 7 0-8493-1539-5 |
| 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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