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	1.	No cover image available Meat and meat products: technology chemistry and microbiology by VARNAM (Alan H);SUTHERLAND (Jane P). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Springer Verlag 2005Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.9 VARM (1). Place hold Add to cart (remove)
	2.	Fish as food V 1: production biochemistry and microbiology by BORGSTROM (Georg) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). : Add to cart (remove)
	3.	Fish as food V 2: nutrition sanitation and utilization by BORGSTROM (Georg) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). : Add to cart (remove)
	4.	Fish as food V 3: processing; part 1 by BORGSTROM (Georg) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). : Add to cart (remove)
	5.	Fish as food V 4: processing part 2 by BORGSTROM (Georg) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Elsevier 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.94 BORF (1). : Add to cart (remove)
	6.	Meat and meat products: technology chemistry and microbiology by VARNAM (Alan H);SUTHERLAND (Jane P). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2010Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.9 VARM (3). Place hold Add to cart (remove)
	7.	Meat science: an introductory text Ed 2 by WARRISS (P D). Edition: 2Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: United Kingdom C A B I 2010Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.9 WARM (1). Place hold Add to cart (remove)
	8.	Meat science: a student guide by SEN (A R);MUTHUKUMAR (M);NAVEENA (B M). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Satish Serial Publishing House 2013Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.9 SENM (4). Place hold Add to cart (remove)
	9.	Processed meats Ed 3 by PEARSON (A M);GILLETT (T A). Edition: 3Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Chapman & Hall 1996Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.9 PEAP (1). Place hold Add to cart (remove)

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