Meat Quality: Genetic and Environmental Factors - Chemical & Functional Properties of Food Components - - Books - Taylor & Francis Inc - 9781482220315 - October 19, 2015
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Meat Quality: Genetic and Environmental Factors - Chemical & Functional Properties of Food Components 1st edition

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Print version published in 2015 according to the publisher's Web site.

488 pages, 51 black & white illustrations, 23 black & white tables

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 19, 2015
ISBN13 9781482220315
Publishers Taylor & Francis Inc
Pages 472
Dimensions 241 × 196 × 31 mm   ·   820 g
Language English  
Editor Hopkins, PhD, David (NSW Department of Primary Industries, Australia)
Editor Przybylski, PhD, Wieslaw (Warsaw University of Life Science, Poland)

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