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Meat science - 3. ed.

1979

Lawrie, R.A.

AGROVOC Keywords
alimentos almacenamiento calidad carne deterioration deterioro drying foods freezing irradiation meat microorganisme microorganismos microorganisms muscle muscles nutritive value preservation produit alimentaire quality refrigeration secado stockage storage valeur nutritive valor nutritivo viande
Bibliographic information
Publisher
Oxford (UK) Pergamon Press
Other Subjects
Irradiacion; Congelation; Refrigeracion; Qualite; Sechage; Musculos; Congelacion; Preservacion
Type
Text
2015-11-15
AGRIS AP
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