The science of meat quality  [electronic resource] / 
edited by Chris R. Kerth. 
 - Ames, Iowa :  Wiley-Blackwell,  2013. 
 - 315 p. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><br/>Electronic reproduction. <br/>Palo Alto, Calif. : <br/>ebrary, <br/>2013. <br/>Available via World Wide Web. <br/>Access may be limited to ebrary affiliated libraries. 
<br/><br/><label>ISBN: </label>
<br/><br/><label>LCCN: </label>
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat--Quality.<br/>Meat industry and trade--Quality control.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TS1955  / .S35 2013eb 
<br/><br/><label>Dewey Class. No.: </label>641.3/6