| Originalsprog | Engelsk |
|---|
| Udgivelsessted | Copenhagen |
|---|---|
| Forlag | Department of Dairy and Food Science, Royal Veterinary and Agricultural University |
| Antal sider | 179 |
| Status | Udgivet - 1996 |
The ¤potential of lysosomal enzymes on post-mortem tenderisation of meat
P. Ertbjerg
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling