Nicholas D. Light

Subjects

Caterers and catering, Chemistry - General, Composition, Cooking / Quantity, Cooking / Wine, Elastin, Food & beverage technology, Food industry and trade, Glycoproteins, Meat, Methods - Quantity, Miofibrillar proteins, Muscle biology, Proteoglycans, Quality, Qualité, Quantity Food Production And Service, Quantity cookery, Quantity cooking, Science / Chemistry / General, Science-Chemistry - General, Science/Mathematics, Viande