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Red meat science and production: Volume 2. Intrinsic meat character
Publication details: Singapore: Springer, 2019Description: 306pISBN: 9789811378591Subject(s): Meat science | Meat quality | Meat productionLOC classification: TX556.M4| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 HOL (Browse shelf(Opens below)) | 1 | Available | 193300 |
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