Improving the Sensory and Nutritional Quality of Fresh Meat
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Author
Publication
2009 - Elsevier Science & Technology
Language
English
Word Count
0 words, Guess
Page Count
0 pages
Identifiers
- ISBN-139781306382243
- Open LibraryOL53950996M
Classifications
- DDC664.9
Subjects
Topics
Other Editions
- Improving the Sensory and Nutritional Quality of Fresh Meat
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