TY  - BOOK
AU  - Kerry, J.P. and Ledward, D
TI  - Improving the sensory and nutritional quality of fresh meat
SN  - 9781845693435
AV  - QP 144 I4 2009 
PY  - 2009///
CY  - Boston
PB  - Woodhead
KW  - Nutritional quality -Fresh meat
ER  -