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Meat science : an introductory text

Paul Warriss

Meat science : an introductory text - 2 - United Kingdom C A B I 2010 - viii,234p. PB

ISBN: 978-1-84593-593-1

Subjects--Topical Terms:
Food Technology
Meats & Allied Foods

Dewey Class. No.: 664.9 / WARM

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