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Meat and meat products: technology, chemistry and microbiology
Series: Food Products Series ; No. 3Publication details: London: Chapman & Hall, 1995ISBN: 0412495600Subject(s): Meat and livestock industry | Meat composition | Meat industry | Meat products | Meat science | Meat technology | Frozen meat | Dried meat | Meat quality | Meat inspection | Cured meatLOC classification: TX556.M4| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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| Book - Standard loan | CAFRE Loughry Library | TX556.M4 VAR (Browse shelf(Opens below)) | 1 | Available | 152854 | |
| REFERENCE | CAFRE Loughry Library | TX556.M4 VAR (Browse shelf(Opens below)) | 2 | Not for loan | 154798 | |
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 VAR (Browse shelf(Opens below)) | 3 | Available | 154799 | |
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 VAR (Browse shelf(Opens below)) | 4 | Available | 135664 |
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| TX556.M4 TOL Meat biotechnology | TX556.M4 TRO/PAM Biochemical and physical indicators of beef quality | TX556.M4 VAR Meat and meat products: technology, chemistry and microbiology | TX556.M4 VAR Meat and meat products: technology, chemistry and microbiology | TX556.M4 VAR Meat and meat products: technology, chemistry and microbiology | TX556.M4 VAR Meat and meat products: technology, chemistry and microbiology | TX556.M4 WAR Meat science: an introductory text |
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