Quality attributes and their measurement in meat, poultry and fish products ed. A.M. Pearson, T.R. Dutson FACULTAD DE ZOOTECNIA ISBN: 0-7514-0185-4 Subjects--Topical Terms: Carne, ciencia de laCalidad--carne--pollo y pescado Dewey Class. No.: 664.93'07 / QUA 1994