ebrary, Inc, & Kerth, C. R. (2013). The science of meat quality. Wiley-Blackwell.
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Dyfyniad Arddull Chicago
ebrary, Inc, and Chris R. Kerth. The Science of Meat Quality. Ames, Iowa: Wiley-Blackwell, 2013.
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Dyfyniad MLA
ebrary, Inc, and Chris R. Kerth. The Science of Meat Quality. Wiley-Blackwell, 2013.
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Rhybudd: Mae'n bosib nad yw'r dyfyniadau hyn bob amser yn 100% cywir.