Low-fat meats
: design strategies and human implications
Hafs, Harold D.
creator
Zimbelman, Robert G.
text
San Diego, Ca
Academic Press
1994
monographic
328 p.
Alimentos
Propiedades organolepticas
Carne
Análisis
Carne
Contenido de grasa
Carne
Industria
664.92 H3
Food science and technology
51343
971013
20220329140406.0