Tarte, Rodrigo., ed.
INGREDIENTS in meat products: properties, functionality and applications - New York Springer 2009 - x, 419 p.
9780387713267
Meat industry
664.9 / ING
INGREDIENTS in meat products: properties, functionality and applications - New York Springer 2009 - x, 419 p.
9780387713267
Meat industry
664.9 / ING