Quality attributes and their measurement in meat, poultry and fish products /

Bibliographic Details
Other Authors:	Pearson, A. M. (Albert Marchant), 1916-, Dutson, Thayne R., 1942-
Format:	Book
Language:	English
Published:	London ; New York : Blackie Academic, [1994]
Edition:	1st ed.
Series:	Advances in meat research ; v. 9.
Subjects:	Food > Quality control Meat > Quality. Poultry > Quality. Fish as food > Quality.

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