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Improving the sensory and nutritional quality of fresh meat / edited by Joseph P. Kerry and David Ledward

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  • MARC

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    TS1962
    .I47 2009
     
    881962 (Reference),BOK
    Improving the sensory and nutritional quality of fresh meat. - Cambridge , 2009.

         xxii, 664 p. : ill. ; 24 cm.

         ISBN 9781845693435 (Woodhead)
         .-ISBN 1845693434 (Woodhead)
         .-ISBN 9781420077902 (CRC)
         .-ISBN 1420077902 (CRC).
         
         1. Meat - Quality 2. Meat industry and trade - Quality control.I. Kerry, Joseph II. Ledward, David III. Title
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    881962ReferencePERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKruj

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