Improving the sensory and nutritional quality of fresh meat

By: Kerry,JosephContributor(s): Ledward, DavidMaterial type: TextTextPublication details: Delhi ; Woodhead Publishing Ltd. ; 2009ISBN: 978-1-4200-7790-2Subject(s): Nutrition | HDDC classification: 664.9/J7741I Other classification: DDC
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Item type Current library Call number Status Date due Barcode
University Library
664.9/J7741I (Browse shelf(Opens below)) Available ULB0032912

New India Publisher Agency, New Delhi

NIPA/13/2957

20140228

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