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meat Science an Introductory text

By: paul warrissMaterial type: Text

TextPublication details: Cambridge CDBI 2010Edition: 2ndDescription: viii, 234ISBN: 978-1-84593-593-1Subject(s): Meat science -- Meat science

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Holdings
Item type	Current library	Call number	Vol info	Status	Barcode
Book	University Library			Available	ULB0034828
Book	University Library			Available	ULB0034829
Reference	University Library	664'.9 W295M (Browse shelf(Opens below))	single	Not for loan	ULB0032076

Previous		No cover image available	No cover image available			No cover image available		Next
Previous	664.84/H1401D Drying of Milk and Milk Products	664.84/L824D Drying and Dehydration of Foods	664.85/G687P Principles of Food Freezing	664'.9 W295M meat Science	664.9/Ab377P Principles of meat science	664.9/B4692T The Dying Cow	664.9/B6302M Meat Poultry and fish processing	Next

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