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Handbook of meat and meat processing
Publication details: Boca Raton, FL: CRC Press, 2012Edition: 2nd edDescription: 982pISBN: 9781439836835Subject(s): Meat and livestock industry | Meat processing | Meat technology | Processed meat | Meat quality | Food hygiene | Hazard analysisLOC classification: TX556.M4| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 HUI (Browse shelf(Opens below)) | 1 | Available | 191642 | |
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 HUI (Browse shelf(Opens below)) | 2 | Available | 191641 | |
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 HUI (Browse shelf(Opens below)) | 3 | Available | 210580 |
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| TX556.M4 HUG/PAMPHLET Reducing the fat content of meat products: a review of fat replacement ingredients: Review No. 65 | TX556.M4 HUG/PAMPHLET Reducing the fat content of meat products: a review of fat replacement ingredients: Review No. 65 | TX556.M4 HUI Meat science and applications | TX556.M4 HUI Handbook of meat and meat processing | TX556.M4 HUI Handbook of meat and meat processing | TX556.M4 HUI Handbook of meat and meat processing | TX556.M4 KAR Sausage products technology |
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