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Meat science: a student guide
Material type:
TextLanguage: English Publication details: New Delhi Satish Serial Publishing House 2013Description: x,242 HBISBN: - 978-93-81226-60-5
- 664.9 SENM
| Item type | Current library | Collection | Call number | Status | Barcode | |
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Book
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St Aloysius PG Library | Food Science and Technology | 664.9 SENM (Browse shelf(Opens below)) | Available | PG014018 | |
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Book
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St Aloysius PG Library | Food Science and Technology | 664.9 SENM (Browse shelf(Opens below)) | Available | PG014019 | |
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Book
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St Aloysius PG Library | Food Science and Technology | 664.9 SENM (Browse shelf(Opens below)) | Available | PG014020 | |
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Book
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St Aloysius PG Library | Food Science and Technology | 664.9 SENM (Browse shelf(Opens below)) | Available | PG011555 |
Total holds: 0
Browsing St Aloysius PG Library shelves, Collection: Food Science and Technology Close shelf browser (Hides shelf browser)
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No cover image available No cover image available | ||
| 664.9 PEAP Processed meats Ed 3 | 664.9 SENM Meat science: a student guide | 664.9 SENM Meat science: a student guide | 664.9 SENM Meat science: a student guide | 664.9 SENM Meat science: a student guide | 664.9 THOC Clean meat production with special reference to pork. | 664.9 VARM Meat and meat products: technology chemistry and microbiology |
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