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Production and processing of healthy meat, poultry and fish products.

By: Pearson, A. M [editor] | Dutson, T. R [editor]Series: Advances in Meat Research ; No. 11Publication details: Blackie Academic and Professional, 1997ISBN: 0751403903Subject(s): Food processing | Food processing, food research, food technology | Meat processing | Meat hygiene | Fish processing | Dietary intake | Low fat meat products | Fat content | Cholesterol | Food additives | Poultry meat processing | Poultry meat hygiene | Fish health | Salt content | Microbial processesDDC classification: 664.907 LOC classification: TX556.M4(11105)
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library TX556.M4 PEA (Browse shelf(Opens below)) 1 Available 111739

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