Your search returned 5 results.

Results
		Meat and meat products: technology, chemistry and microbiology by Varnam, A. H Sutherland, Jane P Series: Food Products Series ; No. 3 Publication details: London: Chapman & Hall, 1995 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX556.M4 VAR, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX556.M4 VAR. Place hold Add to cart (remove)
		Handbook of meat product technology by Ranken, Michael D Publication details: Blackwell Science, 2000 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 RAN, ... Place hold Add to cart (remove)
		Cold-smoking and salt-curing meat, fish and game by Livingston, A. D Publication details: Connecticut: Lyons Press, 1995 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX609 LIV. Place hold Add to cart (remove)
		No cover image available The Lucas guide to making sausages, making pies, curing bacon and ready meals by Kerry Plc Publication details: Bristol: KerryPlc, 2009 Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TX556.M4 LUC, ... Place hold Add to cart (remove)
		Curing and smoking: River cottage handbook by Lamb, Steven Series: River Cottage Handbook ; No. 13 Publication details: London: Bloomsbury, 2014 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX609 LAM, ... Lists: Loughry BSc Bridging Studies - Sustainable Food Manufacture, Loughry BSc Level 5 Sustainable Food Manufacture. Place hold Add to cart (remove)

Powered by Koha