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Processed meats Ed 3
Material type:
TextLanguage: English Publication details: New York Chapman & Hall 1996Edition: 3Description: xi,448 PBISBN: - 978-1-4615-7687-7
- 664.9 PEAP
| 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 PEAP (Browse shelf(Opens below)) | Available | PG014043 |
Total holds: 0
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| 664.9 HUIH Handbook of meat and meat processing Ed 2 | 664.9 KERM Meat processing: improving quality | 664.9 NOLA Advanced technologies for meat processing | 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 |
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