Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1231Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | James, S. J. | vi |
| dc.contributor.author | James, C. | 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 442 7 | vi |
| dc.identifier.isbn | 0-8493-1538-7 | vi |
| dc.identifier.uri | http://10.0.16.20:8080/dspace/handle/DLU123456789/25624 | vi |
| dc.identifier.uri | http://192.168.1.40:8080/thuvienso/handle/123456789/1231 | - |
| dc.description.abstract | he chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. This book provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximize meat quality for the consumer. | vi |
| dc.language.iso | en | vi |
| dc.publisher | Woodhead Publishing | vi |
| dc.subject | Hóa học | vi |
| dc.title | Meat refrigeration | vi |
| dc.type | Book | vi |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Meat refrigeration.pdf | 2.15 MB | Adobe PDF |  Download |
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