Evaluation of meat products based on physico-chemical indicators. Textbook for universities
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The work is devoted to modern physical and chemical methods for evaluating meat products.
The manual is intended for specialists of the meat processing industry, as well as bachelors, masters and graduate students
The manual is intended for specialists of the meat processing industry, as well as bachelors, masters and graduate students
Author:
Author:Zabashta Andrey Grigoryevich
Cover:
Cover:Soft
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-8114-9533-7
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