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Improving the sensory and nutritional quality of fresh meat /

Improving the sensory and nutritional quality of fresh meat / edited by Joseph P. Kerry and David Ledward. - New Delhi : Woodhead Publishing Ltd., 2009. - xxii,664p.: ill.; 24 cm.

Includes bibliographical references and index.

ISBN: 9781420077902 9781845693435

Subjects--Topical Terms:
Nutritional
Sensory
Fresh meat

Dewey Class. No.: 641.36 IMP

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Improving the sensory and nutritional quality of fresh meat /