Improving the sensory and nutritional quality of fresh meat / edited by, Joseph P. Kerry and David Ledward.

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Material type: Text

TextSeries: Publisher: Cambridge : Woodhead, 2009Description: xxii, 664 pages : illustrations ; 24 cmContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TS1962 .I46 2009 (Browse shelf(Opens below))	Available		1000245341

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