Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat
| Publisher: | Published by American Meat Science Association in cooperation with National Live Stock and Meat Board |
| Published In: | 1995 |
| ISBN-10: | 0887000185 |
| ISBN-13: | 9780887000188 |
| Weight: | 200 gms |
| Pages: | pp. 47, Illus. |
The Title "Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat" was published in the year 1995. This book has total of pp. 47 (Pages). The publisher of this title is Published by American Meat Science Association in cooperation with National Live Stock and Meat Board. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat is currently Not Available with us.You can enquire about this book and we will let you know the availability.