TY  - BOOK
AU  - Ockerman,Herbert W.
TI  - Quality control of post-mortem muscle tissue / 
AV  - TS1975  O35 1980 C: 1
PY  - 1980///
CY  - [Columbus] : 
PB  - Dept. of Animal Science, Ohio State University, 
KW  - Inspección de la carne
KW  - Lemb
KW  - Industria industria de la carne
N1  - Rec. Esc; Incluye bibliografías; Contenido :;  v.1;  Meat and additives analysis.--;  v. 2; Environmental control.--;  v. 3; Carcass quantity, quality and color evaluation.--;  v. 4 Microbiology.--;  v.5; Tables
ER  -