Berry, Brad W. <br/><br/>
Meat freezing :  a source book / 
Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous. 
 - Amsterdam :  Elsevier North-Holland,  1989. 
 - 384 p. ;  24 cm. 
 - Developments in food science ;  20. .
<br/><br/><label>ISBN: </label>0444874631 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat--Frozen.<br/>Meat--Quality.