✦ LIBER ✦

The residual blood content of meat—A review

✍ Scribed by Paul D. Warriss

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The influence of slaughter method on the

✍ Paul D. Warriss; Thomas M. Leach 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 176 KB 👁 1 views

The nitrogen content of meat and the cal

✍ J. F. Reith; M. J. N. Hofsteede; W. Langbroek 📂 Article 📅 1955 🏛 John Wiley and Sons 🌐 English ⚖ 498 KB 👁 1 views

Effect of cardiac arrest at slaughter on

✍ Neville G. Gregory; Lindsay J. Wilkins; Stephen B. Wotton 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 227 KB 👁 1 views

The cytochrome c content of various poul

✍ Jan Pikul; Adam Niewiarowicz; Halina Kupijaj 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 314 KB 👁 1 views

Determination of the fat content of meat

✍ John C. Casey; Christopher A. Miles 📂 Article 📅 1974 🏛 John Wiley and Sons 🌐 English ⚖ 351 KB 👁 1 views

The semiautomatic determination of whole

✍ J.R.S. Hales; A. Little; M.E.D. Webster 📂 Article 📅 1966 🏛 Elsevier Science 🌐 English ⚖ 264 KB