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Principles of meat science

By: ABERLE ELTON DContributor(s): FORREST JOHN C | GERRARD DAVID E | MILLS EDWARD WMaterial type: Text

TextPublication details: Dubuque ; Kendall Hunt Publishing ; 2012Description: xxx,395ISBN: 978-0-7575-9995-8Subject(s): Nutrition | HDDC classification: 664.9/Ab377P Other classification: DDC

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Holdings
Current library	Call number	Status	Barcode
University Library	664.9/Ab377P (Browse shelf(Opens below))	Available	ULB0032227
University Library	641.36/Ab377P (Browse shelf(Opens below))	Available	ULB0032228
University Library	641.36/Ab377P (Browse shelf(Opens below))	Available	ULB0032229
University Library	641.36/Ab377P (Browse shelf(Opens below))	Available	ULB0032230

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Previous	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	664.9/B6302M Meat Poultry and fish processing	Next