Improving the sensory and nutritional quality of fresh meat

Improving the Sensory and Nutritional Quality of Fresh Meat

Volumn , Issue , 2009, Pages 1-664

  Kerry, J P ^a   Ledward, D A ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF READING   (United Kingdom)

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Indexed keywords

EID: 84903931192     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695439     Document Type: Book

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