Shelf life of meat and meat products : quality aspects, chemistry, microbiology, technology / ed. Friedrich Bauer and Sara A. Burt

Shelf life of meat and meat products : quality aspects, chemistry, microbiology, technology / ed. Friedrich Bauer and Sara A. Burt

Detalles Bibliográficos
Otros Autores:	Burt, Sara A., ed. Bauer, Friedrich, ed.
Formato:	Libro
Lenguaje:	Undetermined
Publicado:	Utrecht, Netherlands : ECCEAMST
Materias:	1. CARNE 2. CONTROL DE CARNES 3. MICROBIOLOGÍA DE LA CARNE 4. TECNOLOGÍA DE LOS ALIMENTOS 5. ALMACENAMIENTO DE ALIMENTOS -PRESERVACIÓN

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