Improving the sensory and nutritional quality of fresh meat
Material type:
TextEdition: 1Description: 664pISBN: 9781420077902DDC classification: 664.9
| Item type | Current library | Call number | Status | Date due | Barcode |
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Reference
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COVAS Pookode | 664.9 KER/IM (Browse shelf(Opens below)) | Not for loan | 3012 |
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| 664.9 HUI/ME Meat science and applications | 664.9 JOS/ME Meat hygiene for developing countries | 664.9 JUT/GO Good practices for the meat industry. | 664.9 KER/IM Improving the sensory and nutritional quality of fresh meat | 664.9 LAW/LA Lawrie's meat science | 664.9 LAW/LA Lawrie's meat science | 664.9 LAW/ME Lawrie's meat science |
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