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Lawrie's Meat Science
Authors
Mazzette R.
Pagliuca G.
Serraino A.
Zanardi E.
Publication date
1 January 2013
Publisher
place:BOLOGNA
Abstract
Il libro descrive lo stato dell'arte sui fattori che influenzano la qualit\ue0, le caratteristiche e la sicurezza delle carn
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Archivio istituzionale della ricerca - Alma Mater Studiorum Università di Bologna
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oai:cris.unibo.it:11585/134491
Last time updated on 03/09/2019
