Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage - Info and Reading Options
By Joseph George Akamittath
"Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage" was published in 1988 - wau, it has 112 pages and the language of the book is English.
“Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage” Metadata:
- Title: ➤ Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage
- Author: Joseph George Akamittath
- Language: English
- Number of Pages: 112
- Publish Date: 1988
- Publish Location: wau
“Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage” Subjects and Themes:
- Subjects: Frozen meat - Color of meat - Analysis
Edition Specifications:
- Pagination: xi, 112 leaves, bound :
Edition Identifiers:
- The Open Library ID: OL16694475M - OL11890407W
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