𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Composition and sensory evaluation of lamb carcasses used for the traditional Mexican lamb dish, “barbacoa”

✍ Scribed by M.S Rubio; N Torres; J Gutiérrez; R.D Méndez


Book ID
116736241
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
171 KB
Volume
67
Category
Article
ISSN
0309-1740

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES