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Meat and Meat Products: Technology, Chemistry and Microbiology - Food Products Series A. Varnam 1995 edition
Meat and Meat Products: Technology, Chemistry and Microbiology - Food Products Series
A. Varnam
The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products.
444 pages, 1, black & white illustrations
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 31 de diciembre de 1995 |
| ISBN13 | 9780412495601 |
| Editores | Chapman and Hall |
| Páginas | 444 |
| Dimensiones | 160 × 233 × 24 mm · 621 g |
| Lengua | Inglés |