The science of meat and meat products

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Bibliographic Details
Main Authors:	Price, J. F (Author), Schweigert, B. S (Author)
Format:	Book
Language:	English
Published:	San Francisco W. H. Freeman and Company 1971
Edition:	2a. ed
Subjects:	Carne PRODUCTOS CARNEOS Músculos CONSTITUCION QUIMICA Control de calidad HIGIENE DE LA CARNE TECNOLOGIA DE ALIMENTOS
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Biblioteca de Alimentos -

Holdings details from Biblioteca de Alimentos -
Call Number:	641.36 PRI 1971
Copy 1981242	Available Place a Hold