Utvidet returrett til 31. januar 2024

Meat and Meat Products: Technology, Chemistry and Microbiology

Om Meat and Meat Products: Technology, Chemistry and Microbiology

The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products.

Vis mer
  • Språk:
  • Engelsk
  • ISBN:
  • 9780412495601
  • Bindende:
  • Paperback
  • Sider:
  • 444
  • Utgitt:
  • 31. desember 1995
  • Utgave:
  • 1995
  • Dimensjoner:
  • 160x233x24 mm.
  • Vekt:
  • 626 g.
  • BLACK NOVEMBER
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 28. november 2024

Beskrivelse av Meat and Meat Products: Technology, Chemistry and Microbiology

The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products.

Brukervurderinger av Meat and Meat Products: Technology, Chemistry and Microbiology



Finn lignende bøker
Boken Meat and Meat Products: Technology, Chemistry and Microbiology finnes i følgende kategorier:

Gjør som tusenvis av andre bokelskere

Abonner på vårt nyhetsbrev og få rabatter og inspirasjon til din neste leseopplevelse.