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Principles of meat science/
Material type:
TextPublication details: New York: Kendall hunt, 2012.Edition: 5th edn._Description: xx,395p.:ills, Includes bibliographical references and index. 25cmISBN: - 978-0-7575-9995-8
- 664.9
Book
| Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|
| Agricultural Documentation Centre | 664.9ABE (Browse shelf(Opens below)) | Available | ADC22040086 |
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| 664.8ADV Advances in fresh-cut fruits and vegetables processing/ | 664.8ENZ Enzymes in fruit and vegetable processing: chemistry and engineering applications/ | 664.8HAN Handbook of vegetable processing/ | 664.9ABE Principles of meat science/ | 664.9HAN Handbook of meat processing/ | 664 RAM Food processing : | 664.013 KLO The essence of gastronomy : |
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