Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
The e-book and Special Issue "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements...
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フォーマット: | 図書の章 |
出版事項: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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主題: | |
オンライン・アクセス: | Get Fullteks DOAB: description of the publication |
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Get FullteksDOAB: description of the publication
3rd Floor Main Library
請求記号: |
A1234.567 |
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所蔵 1 | 利用可 |