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The Science of Meat Quality /

Kerth, Chris R.

The Science of Meat Quality / Edited by Chris R. Kerth - United Kingdom : Wiley Blackwell ; c2013. - xvi, 293 pages ; ill., table , dia. : 24 cm.

Includes Bibliographical reference & index.

ISBN: 9780813815435

Subjects--Topical Terms:
Meat science.
Meat Quality

Dewey Class. No.: 641.36 / KEC

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