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Meat processing: improving quality

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Kerry, J.P., Kerry, J.F. and Ledward, D.A. (2002) Meat processing: improving quality. Woodhead Publishers Ltd, Cambridge. ISBN 9780849315398

Item Type Book
URI https://reading-clone.eprints-hosting.org/id/eprint/13259
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Publisher Woodhead Publishers Ltd
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Full text not archived in this repository.
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It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

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