✦ LIBER ✦
Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meat
✍ Scribed by YOULING L. XIONG; ANTHONY J. PESCATORE; AUSTIN H. CANTOR; SUZANNE P. BLANCHARD; MARK L. STRAW
- Book ID
- 108818779
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 371 KB
- Volume
- 28
- Category
- Article
- ISSN
- 0950-5423
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