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Meat and meat products: technology, chemistry and microbiology

By: Varnam, A. H | Sutherland, Jane PSeries: Food Products Series ; No. 3Publication details: London: Chapman & Hall, 1995ISBN: 0412495600Subject(s): Meat and livestock industry | Meat composition | Meat industry | Meat products | Meat science | Meat technology | Frozen meat | Dried meat | Meat quality | Meat inspection | Cured meatLOC classification: TX556.M4
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library TX556.M4 VAR (Browse shelf(Opens below)) 1 Available 152854
REFERENCE CAFRE Loughry Library TX556.M4 VAR (Browse shelf(Opens below)) 2 Not for loan 154798
Book - Standard loan CAFRE Loughry Library TX556.M4 VAR (Browse shelf(Opens below)) 3 Available 154799
Book - Standard loan CAFRE Loughry Library TX556.M4 VAR (Browse shelf(Opens below)) 4 Available 135664

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