CUTTING AND BONING | Hot Boning of Meat

S.J. James, C. James
  • January 2014, Elsevier
  • DOI: 10.1016/b978-0-12-384731-7.00235-x

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1016/b978-0-12-384731-7.00235-x

The following have contributed to this page: Mr Christian James