Meat freezing
Subtitle: a sourcebook
By: Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous.
Contributors: Leddy, Kathleen F.; Charalambous, George.
Series: Developments in food science -- 20
Publisher: Elsevier
Published: 1989
Place of publication: Amsterdam; Oxford
Language: eng
Number of pages: 384
Subjects: Frozen meat.