Meat and meat products
Subtitle: the calculation of meat content, added water and connective tisue from analytical data
By: Brian McLean.
Contributors: Campden & Chorleywood Food Research Association.
Series: Guideline -- no.22; Guideline (Campden & Chorleywood Food Research Association) -- no.22.
Publisher: Campden & Chorleywood Food Research Association
Published: 1999
Place of publication: Chipping Campden
Language: eng
Number of pages: 49
Subjects: Meat -- Composition.; Meat -- Quality.
Notes: Includes bibliographical references.