More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet || Horsemeat: Increasing Quality and Nutritional Value
- 作者Lorenzo, José Manuel; Munekata, Paulo E. S.; Barba, Francisco J.; Toldrá, Fidel
- 文件大小1632.54KB
- 发表时间2019
- DOI10.1007/978-3-030-05484-7_3
- 页码31-67
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