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Meat science

Author: R A Lawrie
Publisher: Oxford, England ; New York, USA : Pergamon Press, 1991.
Edition/Format:   Print book : English : 5th edView all editions and formats
Summary:

A textbook for students of food science and technology and nutrition, or people in those fields just beginning to deal with meat. Among the topics are the growth of muscle by animals and its  Read more...

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Additional Physical Format: Online version:
Lawrie, R.A. (Ralston Andrew).
Meat science.
Oxford, England ; New York, USA : Pergamon Press, 1991
(OCoLC)902966164
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: R A Lawrie
ISBN: 0080408249 9780080408248 0080408257 9780080408255
OCLC Number: 23692891
Description: xvii, 293 pages : illustrations ; 25 cm
Responsibility: by R.A. Lawrie.

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