Encyclopedia of meat sciences /

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The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing proc...

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Dikeman, Michael (Editor), Devine, Carrick (Editor)
Format: Electronic eBook
Language:Inglés
Published: Oxford [England] : Elsevier, 2014.
Edition:Second edition.
Subjects:
Meat > Encyclopedias.
Meat industry and trade > Encyclopedias.
Viande > Encyclop�edies.
TECHNOLOGY & ENGINEERING > Food Science.
Meat
Meat industry and trade
Encyclopedia
encyclopedias.
Encyclopedias
Encyclopedias.
Encyclop�edies.
Online Access:Texto completo
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Encyclopedia of meat sciences /
Published 2014
Texto completo
Electronic eBook
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Encyclopedia of meat sciences /
Published 2004
Texto completo
Electronic eBook
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