Meat freezing
Subtitle: a source book
By: Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous.
Contributors: Charalambous, George, 1922-; Leddy, Kathleen F. 1951-
Series: Developments in food science ;; 20
Publisher: Elsevier
Published: 1989
Place of publication: Amsterdam; New York
Language: eng
Number of pages: 384
Subjects: Frozen meat.; Meat -- Quality.
Notes: Includes bibliographies and index.