Lex

Browse

GenresShelvesPremiumBlog

Company

AboutJobsPartnersSell on LexAffiliates

Resources

DocsInvite FriendsFAQ

Legal

Terms of ServicePrivacy Policygeneral@lex-books.com(215) 703-8277

© 2026 LexBooks, Inc. All rights reserved.

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat2009

Joseph Kerry

Details

First published
2009
OL Work ID
OL25654176W

Subjects

Meat industry and trade

Find this book

GoodreadsOpen Library
Book data from Open Library. Cover images courtesy of Open Library.