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

Contributor(s):

Pearson, A. M

Material type: Text

Text

TextSeries: Advances in meat research series ; v. 9Publication details: London : Blackie Academic & Professional, 1994.Edition: 1st edDescription: xvii, 505 pISBN:

0751401854

Subject(s):

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Matheson Library	664.907 Q1 (Browse shelf(Opens below))	127		104672

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