Investigation of the biochemical properties of pork muscle as they are related to pigment formation and colour fixation during curing
1963
AGROVOC Keywords
Bibliographic information
Language
English
Type
Text; Monograph; Book
Corporate Author
British Food Manufacturing Industries Research Association.
2024-02-27
2025-07-19
MODS
Data Provider
This bibliographic record has been provided by National Agricultural Library
If you notice any incorrect information relating to this record, please contact us at [email protected]