Quality control of post-mortem muscle tissue /
Herbert W. Ockerman.
- 11 a ed.
- [Columbus] : Dept. of Animal Science, Ohio State University, 1980.
- v. : ill. ; 28 cm.
Rec. Esc.
Incluye bibliografías
Contenido : Meat and additives analysis.-- Environmental control.-- Carcass quantity, quality and color evaluation.-- Tables. v.1 v. 2 v. 3 v. 4 Microbiology.-- v.5
Inspección de la carne Industria industria de la carne