THE SCIENCE of meat quality
By: Kerth, Chris R., ed.
Publisher: Chichester Wiley-Blackwell 2013Description: xv, 293 p.ISBN: 9780813815435.Subject(s): Meat industry-Quality controlDDC classification: 664.907| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Technology Library General Section | 664.907 SCI (Browse shelf) | Available | 243933 | ||
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Technology Library General Section | 664.907 SCI (Browse shelf) | Available | 243934 | ||
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Technology Library General Section | R | 664.907 SCI (Browse shelf) | Available | 243935 | |
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Technology Library General Section | R | 641.36 SCI (Browse shelf) | Available | 252930 | |
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Technology Library General Section | 641.36 SCI (Browse shelf) | Available | 252931 | ||
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Books in Stacks (S)
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Technology Library General Section | 641.36 SCI (Browse shelf) | Available | 252932 | ||
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Books in Stacks (S)
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Technology Library General Section | 641.36 SCI (Browse shelf) | Available | 252933 | ||
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Books in Stacks (S)
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Technology Library General Section | 664.907 SCI (Browse shelf) | Available | 243932 |
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| 664.09 ROB Food Packaging: principles and practice | 664.752 BAK BAKERY products science and technology | 664.9 WAR Meat science: an introductory text | 664.907 SCI THE SCIENCE of meat quality | 664.908 OCK Animal by-product processing & utilization | 665.5 STE Emulsions and oil treating equipment: selection, sizing and troubleshooting | 665.81 HYD Hydrogen fuel: production, transport and storage |
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