Meat science : an introductory text /

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Meat science : an introductory text /

Detalles Bibliográficos
Autor principal:	Warriss, Paul D.
Formato:	Libro
Lenguaje:	English
Publicado:	Wallingford, U.K. : CABI, c2010.
Edición:	2. ed.
Materias:	CARNE PRODUCCION CONSUMO CALIDAD HIGIENE

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