A new concept of processing beef and lamb: the effect of cooling on meat
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| Format: | Texto biblioteca |
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1972
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| Subjects: | DDL CX MH, MEAT, COOLING, LAMB MEAT, BEEF, FOOD TECHNOLOGY, ANIMAL PRODUCTS, VIANDE, REFROIDISSEMENT, VIANDE D'AGNEAU, VIANDE BOVINE, TECHNOLOGIE ALIMENTAIRE, CARNE, ENFRIAMIENTO, CARNE DE CORDERO, CARNE DE RES, TECNOLOGIA DE LOS ALIMENTOS, PRODUIT ANIMAL, PRODUCTOS DE ORIGEN ANIMAL, |
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