✦ LIBER ✦
SENSORY PERCEPTION OF CURED-SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY
✍ Scribed by ANJA HULLBERG; LISBETH JOHANSSON; KERSTIN LUNDSTRÖM
- Book ID
- 111343829
- Publisher
- John Wiley and Sons
- Year
- 2005
- Tongue
- English
- Weight
- 200 KB
- Volume
- 16
- Category
- Article
- ISSN
- 1046-0756
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