TY  - BOOK
TI  - Quality attributes and their measurement in meat, poultry and fish products
SN  - 0-7514-0185-4
U1  - 664.93'07 
PY  - 1994///
CY  - New YorkEUA
PB  - Chapman & Hall
KW  - Carne, ciencia de la
KW  - Calidad
KW  - carne
KW  - pollo y pescado
N1  - FACULTAD DE ZOOTECNIA
ER  -