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Changes in texture, structure and enzyme levels in conditioning of meat and their relationship with tenderisation

No description available.
Identiferoai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:292512
Date January 1989
CreatorsAlarcon-Rojo, Alma D.
PublisherUniversity of Bristol
Source SetsEthos UK
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation

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