TY  - BOOK
AU  - Paul Warriss
TI  - Meat science: : an introductory text 
SN  - 978-1-84593-593-1
U1  - 664.9 
PY  - 2010///
CY  - United Kingdom
PB  - C A B I
KW  - Food Technology
KW  - Meats & Allied Foods
ER  -