Normal view MARC view ISBD view

Ingredients in Meat products properties, functionality and applications

Ingredients in Meat products properties, functionality and applications editor Rodrigo Tarte. - New York Springer c2009. - x, 419p: ill; 22cm.

ISBN: 9780387713267

Subjects--Topical Terms:
Meals - Composition Food Additives.

Dewey Class. No.: 664.906 / I04I

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

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