Quality attributes and their measurement in meat, poultry and fish p roducts / edited by A.M. Pearson and T.R. Dutson

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Material type: Text

TextSeries: Advances in meat research series ; 9Publication details: Gaitherburg, Maryland: Aspen Publishers , 1999Description: xvii, 505 p. : ill. ; 25 cmISBN:

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Holdings
Item type	Current library	Call number	Status	Barcode
Books - Open Access	Faculty of Veterinary Medicine - Book Bank	664.907 QUA (Browse shelf(Opens below))	Available	BB201787
Books - Open Access	School of Food Technology, Nutrition and Bioengineering	664.907 QUA (Browse shelf(Opens below))	Available	001267277

Includes bibliographical references and index.

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