Quality attributes and their measurement in meat, poultry and fish products: Edited by A.M. Pearson and T.R. Dutson, Blackie Academic & Professional, London, pp 505 + xvii ISBN 0 7514 0185 4

✍ Scribed by D.A. Ledward

• Book ID: 116164464
• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 152 KB
• Volume: 6
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/0956-7135(95)90004-7