Composition of meat in relation to processing, nutritional and sensory quality
Subtitle: from farm to fork
By: edited by Kerstin Lundström, Ingemar Hansson and Eva Wiklund.
Contributors: Lundström, Kerstin.; Hansson, Ingemar.; Wiklund, Eva.
Publisher: ECCEAMST
Published: 1995
Place of publication: Utrecht
Language: eng