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:
BookSeries: Advances in meat research series ; v. 9. Publisher: London : Blackie Academic & Professional, 1994Edition: 1st ed.Description: xvii, 505 p.ISBN: 0751401854.Subject(s): Poultry -- Quality | Fishes -- Quality | Dutson, T. R | Meat -- Quality
| Item type | Current location | Home library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Matheson Library | Matheson Library | 664.907 Q1 (Browse shelf) | 127 | 104672 |
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