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    Improving the Sensory and Nutritional Quality of Fresh Meat New Technologies

    ISBN-10: 1420077902
    ISBN-13: 9781420077902
    Author(s): Joseph Kerry, D. A. Ledward, David Ledward, David Ledward
    Description: A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as  More...
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    Publisher: C R C Press LLC
    Binding: Hardcover
    Pages: 500
    Size: 6.50" wide x 9.50" long x 1.50" tall
    Weight: 2.442
    Language: English

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