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Subjects
Caterers and catering, Chemistry - General, Composition, Cooking / Quantity, Cooking / Wine, Elastin, Food & beverage technology, Food industry and trade, Glycoproteins, Meat, Methods - Quantity, Miofibrillar proteins, Muscle biology, Proteoglycans, Quality, Qualité, Quantity Food Production And Service, Quantity cookery, Quantity cooking, Science / Chemistry / General, Science-Chemistry - General, Science/Mathematics, ViandeID Numbers
- OLID: OL3302212A
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| April 30, 2008 | Created by an anonymous user | initial import |