Meat processing: improving quality
Material type:
- 978-1-85573-583-5
- 664.9 KERM
Item type | Current library | Collection | Call number | Status | Barcode | |
---|---|---|---|---|---|---|
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St Aloysius PG Library | Food Science and Technology | 664.9 KERM (Browse shelf(Opens below)) | Not for loan | PG012087 |
Total holds: 0
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