Handbook of meat and meat processing / editor, Y.H. Hui.
"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf...
Saved in:
: | |
---|---|
TeilnehmendeR: | |
Year of Publication: | 2012 |
Edition: | 2nd ed. |
Language: | English |
Online Access: | |
Physical Description: | xviii, 957 p. :; ill. |
Notes: | Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!