The Science of Meat Quality

The Science of Meat Quality

4.11 - 1251 ratings - Source

Corlett, D.A., Jr. (1998) HACCP Usera#39;s Manual. Gaithersburg, MD: ... New York: Kluwer Academic/Plenum Publishers. ICMSF ... Lillard, HS, and Thomson, JE ( 1983) Efficacy of hydrogen peroxide as a bactericide in poultry chiller water. J. Foodanbsp;...

Title:The Science of Meat Quality
Author: Chris R. Kerth
Publisher:John Wiley & Sons - 2013-04-03

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