Improving the sensory and nutritional quality of fresh meat / edited by Joséph P. Kerry and David Ledward.
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Contents:
Understanding meat quality 2. Improving the quality of fresh meat: genetic and genomic technologies 3. Improving the quality of fresh meat: production strategies 4. improving the quality of fresh meat: processing strategies
Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode |
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Biblioteca Central Euclides Jaramillo Arango | GEN | 664.9 / L475 (Browse shelf) | Ej. 1 | Available (Sin restricciones) | 055742 |
Bibliogr. en fin de chapitres. Index.
Understanding meat quality 2. Improving the quality of fresh meat: genetic and genomic technologies 3. Improving the quality of fresh meat: production strategies 4. improving the quality of fresh meat: processing strategies
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