Allen J. Bailey · 6 obras en el catálogoObrasCCollagen as a foodCollagen as a foodRecent advances in the chemistry of meatConnective Tissue in Meat and Meat ProductsEElastomeric ProteinsElastomeric ProteinsMMeat: quantity or quality?Meat: quantity or quality?Recent Advances in the Chemistry of Meat (Special Publication (Royal Society of Chemistry (Great Britain)))
Recent Advances in the Chemistry of Meat (Special Publication (Royal Society of Chemistry (Great Britain)))
