The science of meat quality

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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The science of meat quality

Type of material - book

Publication and manufacture - Ames ; West Sussex ; Oxford : Wiley-Blackwell, 2013

Language - english

ISBN - 978-0-8138-1543-5; 0-8138-1543-6; 978-1-118-53069-6; 978-1-118-53070-2

COBISS.SI-ID - 4248952

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Katedra za tehnologijo mesa 637.5 THE SCIENCE IN: 0020764	on loan - outside loan, due date: not specified

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Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Kerth, Chris R.

Source: Personal bibliographies and: SICRIS

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