Meat Processing Improving Quality

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TextPublication details: CRC press 2010Description: 464Subject(s):

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Item type	Current library	Call number	Status	Barcode
Reference Books	COFT Library	664.9 KER (Browse shelf(Opens below))	Not for loan	798

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Previous	664.8 SRI Fruit and Vegetable Preservation Principles and Practices	664.8 SRI Fruit and Vegetable Preservation Principles and Practices	664.9 HUI Handbook of Fermented Meat & Poultry	664.9 KER Meat Processing Improving Quality	664.9 VAR Meat & Meat Products	664.9 VAR Meat & Meat Products	664.9 VAR Meat & Meat Products	Next

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