Name: More than Beef, Pork and Chicken - The Production, Processing, and Quality ...
Brand: Springer-Verlag GmbH
SKU: ID12354056

More than Beef, Pork and Chicken - The Production, Processing, and Quality ...

105.94 EUR 1% Off 106.99 EUR

Ein Springer‑Nature‑Werk aus 2019 beleuchtet die Herstellung, Verarbeitung und Qualitätsmerkmale von Fleischquellen jenseits Rind, Schwein und Huhn; es bietet 416 Seiten fundierte Analysen zu Tierarten, Produktionsprozessen und ernährungsrelevanten Aspekten.

Marke: Springer-Verlag GmbH

ISBN: 3030054837

MPN: 34798506

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Gesponsert More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

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23-09-2026 10:51:59

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Gesponsert More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

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23-09-2026 10:30:33

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Gesponsert More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources, Fachbücher von Fidel Toldrá, José Manuel Lorenzo, Francisco J. Barba, Paulo E. S. Munekata

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19-09-2026 12:15:28

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More than Beef, Pork and Chicken - The Production, Processing, and Quality ...

Gesponsert More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Gesponsert More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Gesponsert More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources, Fachbücher von Fidel Toldrá, José Manuel Lorenzo, Francisco J. Barba, Paulo E. S. Munekata

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More than Beef, Pork and Chicken - The Production, Processing, and Quality ...

Gesponsert More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Gesponsert More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Gesponsert More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources, Fachbücher von Fidel Toldrá, José Manuel Lorenzo, Francisco J. Barba, Paulo E. S. Munekata

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