Normal view MARC view ISBD view

Factors Adffecting Quality of Prepackaged Meat:III. Chemical Associated with Organoleptic quality Factors Other Than Color

Hormoz Broumand

Factors Adffecting Quality of Prepackaged Meat:III. Chemical Associated with Organoleptic quality Factors Other Than Color - March 1958 - 159

Place hold
Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)