MARC状态：审校 文献类型：西文图书 浏览次数：74
- 题名/责任者:
- Improving the sensory and nutritional quality of fresh meat / edited by Joseph P. Kerry and David Ledward.
- 出版发行项:
- Cambridge : Woodhead Pub. ; Boca Raton : CRC Press, 2009.
- ISBN:
- 9781845693435 (Woodhead) :
- ISBN:
- 9781420077902 (CRC Press)
- 载体形态项:
- xxii, 664 p. : ill. ; 24 cm.
- 附加个人名称:
- Kerry, Joseph.
- 附加个人名称:
- Ledward, David.
- 论题主题:
- Meat-Quality.
- 论题主题:
- Meat industry and trade-Quality control.
- 中图法分类号:
- TS251
- 书目附注:
- Includes bibliographical references and index.
- 随书光盘:
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