Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption

Please use this identifier to cite or link to this item: http://192.168.1.231:8080/dulieusoDIGITAL_123456789/12936

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DC Field	Value	Language
dc.contributor.author	Y. Nys, M. Bain and F. Van Immerseel	-
dc.date.accessioned	2020-12-21T07:57:51Z	-
dc.date.available	2020-12-21T07:57:51Z	-
dc.date.issued	2011	-
dc.identifier.uri	https://www.sciencedirect.com/science/book/9781845697549	-
dc.identifier.uri	http://192.168.1.231:8080/dulieusoDIGITAL_123456789/12936	-
dc.publisher	Woodhead Publishing	-
dc.title	Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption	-
Appears in Collections:	Khoa học Tự nhiên

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