The science of meat quality
Publication details: Chichester: Wiley-Blackwell, 2013Description: 293pISBN: 9780813815435Subject(s): Meat science | Meat quality | Meat processing | Meat technologyLOC classification: TX556.M4Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TX556.M4 KER (Browse shelf(Opens below)) | 1 | Available | 192306 |
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TX556.M4 KER Meat processing: improving quality | TX556.M4 KER Improving the sensory and nutritional quality of fresh meat | TX556.M4 KER Processed meats: improving safety, nutrition and quality | TX556.M4 KER The science of meat quality | TX556.M4 KHO Robotics in meat, fish and poultry processing | TX556.M4 KIN Professional charcuterie: sausage making, curing, terrines, and pâtés | TX556.M4 KNI Thermal processing of ready-to-eat meat products |
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