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Meat science /

Lawrie, R. A.

Meat science / R. A. Lawrie - 2a ed. - Alemania : Pergamon Press, - 419 p. - Pergamon international library of science, technology, engineering, and social studies .

Bibliografía: p. 357 - 392

ISBN: 0-80-017133-8

LCCN: 166082

Subjects--Topical Terms:
Calidad de la carne
Carne
Carne--Conservación
Ciencia de la carne

Dewey Class. No.: 664.92 L39

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