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Meat freezing：a source book

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Bibliographic Details
Main Authors: Berry Brad W. (Brad William), 1941-
Group Author: Charalambous George, 1922-; Leddy Kathleen F.; (Kathleen Folly), 1951-
Published: Elsevier,
Publisher Address: Amsterdam New York
Publication Dates: 1989.
Literature type: Book
Language: English
Series: Developments in food science ; 20
Subjects:
Meat, Frozen.
Meat > Quality.
Carrier Form: vii, 384 p.: ; 25 cm.
ISBN: 0444874631 (U.S.)
Index Number: TS251
CLC: TS251.4
Call Number: TS251.4/B534/
Contents: Includes bibliographies and index.

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