Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/62627Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.editor | Tarté, Rodrigo | - |
| dc.date.accessioned | 2019-04-16T06:15:26Z | - |
| dc.date.available | 2019-04-16T06:15:26Z | - |
| dc.date.issued | 2009 | - |
| dc.identifier.isbn | 978-0-387-71326-7 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/62627 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer Science + Business Media, LLC | en_US |
| dc.subject | Meat Products | en_US |
| dc.title | Ingredients in Meat Products | en_US |
| dc.title.alternative | Properties, Functionality and Applications | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Biology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2009_Book_IngredientsInMeatProducts.pdf | 3.75 MB | Adobe PDF | View/Open |
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