Tarté, Rodrigo.
Ingredients in Meat Products Properties, Functionality and Applications / [electronic resource] : edited by Rodrigo Tarté. - New York, NY : Springer New York, 2009. - digital.
9780387713274
10.1007/978-0-387-71327-4 doi
Chemistry.
Food science.
Chemistry.
Food Science.
TP248.65.F66
641.3 664
Ingredients in Meat Products Properties, Functionality and Applications / [electronic resource] : edited by Rodrigo Tarté. - New York, NY : Springer New York, 2009. - digital.
9780387713274
10.1007/978-0-387-71327-4 doi
Chemistry.
Food science.
Chemistry.
Food Science.
TP248.65.F66
641.3 664