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Otávio R Machado Neto

Otávio R Machado Neto

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Caracterização do tecido muscular e da qualidade da carne de bovinos4 % POD/NR
Caracterização do tecido muscular e da qualidade da carne de bovinos
By: Luis Artur L Chardulo, Otávio R Machado Neto, Welder A Baldassini, Otavio R Machado Neto
Publisher: KS Omniscriptum Publishing
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₹3,620
₹3,475
Binding:
Paperback
Release:
27 Mar 2020
Language:
Portuguese
International Edition
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Print On Demand
Print On Demand (POD) titles : are those which have been especially printed by the Publisher / Vendor partner only after an order for them has been received. They are also classified as Non-Returnable.
Non-Returnable titles : are those which have been classified as Non-Returnable under any circumstance by International Publishers / Vendor partners.
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