Preface

Research output: Chapter in Book/Report/Conference proceedings › Foreword/Postscript

Original language	English
Title of host publication	Improving the Sensory and Nutritional Quality of Fresh Meat
Publisher	Elsevier Inc.
Pages	xxi-xxii
ISBN (Electronic)	9781845693435
DOIs	https://doi.org/10.1016/B978-1-84569-343-5.50031-5
Publication status	Published - 1 Jan 2009

Access to Document

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title = "Preface",

author = "Kerry, \{Joseph P.\} and David Ledward",

year = "2009",

month = jan,

day = "1",

doi = "10.1016/B978-1-84569-343-5.50031-5",

language = "English",

pages = "xxi--xxii",

booktitle = "Improving the Sensory and Nutritional Quality of Fresh Meat",

publisher = "Elsevier Inc.",

address = "United States",

}

TY - CHAP

T1 - Preface

AU - Kerry, Joseph P.

AU - Ledward, David

PY - 2009/1/1

Y1 - 2009/1/1

UR - https://www.scopus.com/pages/publications/85084163377

U2 - 10.1016/B978-1-84569-343-5.50031-5

DO - 10.1016/B978-1-84569-343-5.50031-5

M3 - Foreword/Postscript

AN - SCOPUS:85084163377

SP - xxi-xxii

BT - Improving the Sensory and Nutritional Quality of Fresh Meat

PB - Elsevier Inc.

ER -