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Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat

Book (01 Jan 1995)

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Book information

ISBN: 9780887000188
Publisher: Published by American Meat Science Association in cooperation with National Live Stock and Meat Boar
Imprint: Published by American Meat Science Association in cooperation with National Live Stock and Meat Board
Pub date:
DEWEY: 664.907
DEWEY edition: 20
Language: English
Number of pages: 47