Advances in meat research: HACCP in meat, poultry and fish processing by Pearson, A. M., Dutson, T. R. 0 Type: Book
Improving the sensory and nutritional quality of fresh meat by Kerry, Joseph P., Ledward, David fromWoodhead Publishing in food science, technology, and nutrit… 0 Type: Book
Bakery food manufacture and quality: water control and effects by Cauvain, Stanley P., Young, Linda S. 0 Type: Book
