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Improving the sensory and nutritional quality of fresh meat

Kerry, J.P. and Ledward, D

Improving the sensory and nutritional quality of fresh meat Joseph P, Kenny and David Ledward - Boston Woodhead 2009 - xxii, 664p.:ill. Hbk

ISBN: 9781845693435

Subjects--Topical Terms:
Nutritional quality -Fresh meat

LC Class. No.: QP 144 I4 2009

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