The science of meat quality
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Call number | Status | Date due | Barcode |
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COVAS Pookode | 664 KER/TH (Browse shelf(Opens below)) | Available | 9170 |
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664 HOC/RE Recent Advances in Food and Flavor Chemistry | 664 HUT/ MI Microbiology and technology of fermented foods/ | 664 JOS/FO Food Biotechnology | 664 KER/TH The science of meat quality | 664 KHE/FO Food processing and preservation | 664 KNO/FO Food biotechnology | 664 KON/FO Food analysis and preservation : |
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