The science of meat quality

By: Kerth, Chris R [editor]Publication details: Chichester: Wiley-Blackwell, 2013Description: 293pISBN: 9780813815435Subject(s): Meat science | Meat quality | Meat processing | Meat technologyLOC classification: TX556.M4

List(s) this item appears in: Loughry BSc Level 5 Sustainable Food Manufacture | Loughry BSc Bridging Studies - Sustainable Food Manufacture

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book - Standard loan	CAFRE Loughry Library	TX556.M4 KER (Browse shelf(Opens below))	1	Available		192306

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