Ingredients in meat products: properties functionality and applications

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Material type: Text

TextLanguage: English Publication details: New York Springer Pvt Ltd 2009Description: x,419 PBISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Book	St Aloysius PG Library	Food Science and Technology	664.906 TARI (Browse shelf(Opens below))	Available	PG012083

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Previous	664.9 VARM Meat and meat products: technology chemistry and microbiology	664.9 WARM Meat science: an introductory text Ed 2	664.9028 SAHJ Practical handbook on meat science and technology.	664.906 TARI Ingredients in meat products: properties functionality and applications	664.907 NINM Meat inspection and control in the slaughterhouse	664.93 JADN Handbook of poultry production and management.	664.939 RANS Handbook of analysis and quality control for fruit and vegetable products.	Next

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