1. Improving the sensory and nutritional quality of fresh meat
پدیدآورنده : edited by Joseph P. Kerry and David Ledward
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Quality ، Meat,Quality control ، Meat industry and trade
رده :
TS
1962
.
I47
2009
2. Improving the sensory and nutritional quality of fresh meat
پدیدآورنده : / edited by Joseph P. Kerry and David Ledward
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Meat--Quality,Meat industry and trade--Quality control,Electronic books.--local
رده :
TS1962
.
I47
,
2009eb
