Improving the sensory and nutritional quality of fresh meat

edited by Joseph P. Kerry and David Ledward
Bok · Engelsk · 2009

Utgitt	Boca Raton, Fla Cambridge : CRC Press : Woodhead Pub. , 2009
Omfang	XXII, 664 s. : fig.
Emner	Fresh products Human nutrition Meat Nutrient improvement Vis mer... Quality kjøtt kvalitet sensorikk ernæring fersk
ISBN	9781420077902. - 9781845693435