Low-fat meats
Subtitle: design strategies and human implications
By: edited by Harold D. Hafs, Robert G. Zimbelman.
Contributors: Hafs, Harold D.; Zimbelman, Robert G.
Series: Food science and technology international series
Publisher: Academic Press
Published: 1994
Place of publication: San Diego
Language: eng
Number of pages: 328
Subjects: Meat.; Food of animal origin -- Fat content.; Livestock.; Livestock -- Carcasses.
Notes: Includes bibliographical references and index.