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Cover of Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat

New Technologies

by L. L. Bonilla

Woodhead Publishing · 2009

₹6,031

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About this book

Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies by L. L.

Topics covered include Charge transfer, Nonlinear theories, Singular perturbations (Mathematics) and Nonlinear waves.

About the author: L. L. Bonilla (born 1956).

Book details

ISBN-13
9783527406951
ISBN-10
3527406956
Author
L. L. Bonilla
Publisher
Woodhead Publishing
Author dates
L. L. Bonilla (born 1956)
Published
2009
Edition
1
Pages
680
Language
English
Condition
New
Subject
Business, Finance & Economics

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