| 000 | 00579nam a22002057a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 020 | _a9781420077902 | ||
| 020 | _a9781845693435 | ||
| 082 | _a641.36 IMP | ||
| 245 |
_aImproving the sensory and nutritional quality of fresh meat / _cedited by Joseph P. Kerry and David Ledward. |
||
| 260 |
_aNew Delhi : _bWoodhead Publishing Ltd., _c2009. |
||
| 300 |
_axxii,664p.: _bill.; _c24 cm. |
||
| 504 | _aBIB | ||
| 650 | _aNutritional | ||
| 650 | _aSensory | ||
| 650 | _aFresh meat | ||
| 700 | _aKerry, Joseph P. | ||
| 700 | _aLedward , David. | ||
| 942 |
_2ddc _cBK _02 |
||
| 999 |
_c31718 _d31718 |
||