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Improving the sensory and nutritional quality of fresh meat

Improving the sensory and nutritional quality of fresh meat - 1st ed - ambridge : Woodhead Publishing Limited ; Boca Raton, FL : CRC Press, 2009 - 664 p : ill

ISBN: 9781845693435 / 8,750

Subjects--Topical Terms:
Meat--Quality
Meat industry and trade--Quality control

LC Class. No.: TS1968 / I473 2009

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Improving the sensory and nutritional quality of fresh meat

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