Meat-Composition
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ShareCopied to clipboardMeat-Composition is a book subject. It includes 3 books, written by 2 different authors.
Key facts
- number of authors: 2 people
- number of books: 3
- books: Detection of mechanically recovered chicken meat using capillary gel electrophoresis : a feasibility study, Meat and meat products : the calculation of meat content, added water and connective tissue from analytical data, Meat and meat products : the calculation of meat content, added water and connective tisue from analytical data
- authors: Helen Brown, Brian McLean
- publication dates: 1995, 2007, 1999
- book publishers: Campden & Chorleywood Food Research Association, Campden & Chorleywood Food Research Association Group
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"Meat-Composition" is one of the 293,135 book subjects in our database.
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