Improving the sensory and nutritional quality of fresh meat / edited by Joseph P. Kerry and David Ledward.

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Material type: Text

TextPublication details: New Delhi : Woodhead Publishing Ltd., 2009.Description: xxii,664p.: ill.; 24 cmISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	College of Community Science Library	641.36 IMP (Browse shelf(Opens below))	Available		5816

Includes bibliographical references and index.

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