Improving the sensory and nutritional quality of fresh meat / Kerry, J.P.

Public ISBD Title : Improving the sensory and nutritional quality of fresh meat Material Type: printed text Authors: Kerry, J.P. ; , Publisher: New York : CRC Press Publication Date: 2009 Pagination: 664 ISBN (or other code): 978-1-4200-7790-2 General note: AN: 7804 Keywords: Nutritive  value;  Meat  hygiene;  Meat;  Food  technology Class number: 664.9 Improving the sensory and nutritional quality of fresh meat [printed text] / Kerry, J.P. ; , . - New York : CRC Press, 2009 . - 664. ISBN : 978-1-4200-7790-2 AN: 7804 Keywords: Nutritive  value;  Meat  hygiene;  Meat;  Food  technology Class number: 664.9

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Barcode	Call number	Media type	Location	Section	Status
NARC1007804	664.9, KER	Document	NARC Library	Documents	Available