ISBN 978-3-03928-690-4 (Hbk); ISBN 978-3-03928-691-1 (PDF)
https://doi.org/10.3390/books978-3-03928-691-1

© 2020 by the authors; CC BY licence

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Sciprofile link Brigitte Picard and
Sciprofile link Mohammed Gagaoua
(Eds.)
Pages: 236
Published: April 2020
(This book is a printed edition of the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement that was published in Foods)
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Format: Hard Cover

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