Kerry, Joseph P <br/><br/>
Imroving the sensory and nutritional quality of fresh meat 
Joseph P. Kerry and Gavid Ledward 
 - Cambridge  Woodhead publishing ltd  2009 
 - xxii, 664 p. ; 23 cm 
<br/><br/> Includes Index 
<br/><br/><label>ISBN: </label>9781420077902 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat
<br/><br/><label>Dewey Class. No.: </label>664.9 KER