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Quality attributes and their measurement in meat, poultry and fish products by Series: Advances in Meat Research ; No. 9
Publication details: Blackie Academic and Professional, 1994
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 PEA, ...

HACCP in meat, poultry and fish processing by Series: Advances in Meat Research ; 10
Publication details: Blackie Academic and Professional, 1995
Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 664.07 PEA. CAFRE Loughry Library (1)Location, call number: TX531 PEA.

Production and processing of healthy meat, poultry and fish products. by Series: Advances in Meat Research ; No. 11
Publication details: Blackie Academic and Professional, 1997
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 PEA.

Muscle and meat biochemistry by Series: Food Science and Technology Series
Publication details: San Diego: Academic Press, 1989
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 PEA, ...

Restructured meat and poultry products by Series: Advances in Meat Research ; No. 3
Publication details: New York: Van Nostrand Reinhold, 1987
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 PEA.

Edible meat by-products : advances in meat research volume 5 (Pearson A.M.) by
Publication details: Barking : Elsevier Applied Science, 1988
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 PEA.

Processed meats by
Edition: 3rd ed.
Publication details: London: Chapman and Hall, 1996
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 PEA, ...

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