Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Paulo Eduardo Sichetti Munekata editor

Format:Hardback

Publisher:Mdpi AG

Published:1st Nov '21

Currently unavailable, and unfortunately no date known when it will be back

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat cover

This hardback, "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" from Paulo Eduardo Sichetti Munekata, was published 1st November 2021 by Mdpi AG.

ISBN: 9783036522876

Dimensions: 244mm x 170mm x 11mm

Weight: 445g

112 pages