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Red meat science and production: Volume 1. the consumer and extrinsic meat character
Publication details: Singapore: Springer, 2019Description: 246pISBN: 9789811378553Subject(s): Meat science | Meat quality | Meat production | Consumer preferences in foodLOC 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 | 193313 |
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