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Encyclopedia of meat sciences

Encyclopedia of meat sciences editors, Werner K. Jensen, Carrick Devine, Michael Dikeman. - Amsterdam Elsevier 2004 - 3v..: ill.; 27 cm.

Subjects--Topical Terms:
Food of animal origin Cookery (Meat) Meat - Preservation Meat hygiene.

Dewey Class. No.: 664.9003 / E74E

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