Caracterização do tecido muscular e da qualidade da carne de bovinos

Caracterização do tecido muscular e da qualidade da carne de bovinos

PortuguesePaperback / softback
Chardulo, Luis Artur L.
Novas Edicoes Academicas
EAN: 9786200579621
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EAN 9786200579621
ISBN 6200579628
Binding Paperback / softback
Publisher Novas Edicoes Academicas
Publication date March 27, 2020
Pages 80
Language Portuguese
Dimensions 229 x 152 x 5
Readership General
Authors Baldassini, Welder A.; Chardulo, Luis Artur L.; Machado Neto, Otávio R.