Your search returned 6 results.

Results
		HACCP for Irish pork slaughter by Bolton, Declan J Sheridan, James J Publication details: Dublin : Teagasc, National Food Centre, 2001 Availability: Items available for loan: Dundonald House Library (1)Location, call number: 664.902 HAC. Place hold Add to cart (remove)
		Good practices for the meat industry by Herenda, Drago Carl Chambers, P. G Series: FAO Animal Production and Health Manual ; 2 Publication details: Rome : Food and Agriculture Organization of the United Nations (FAO), 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 HER. Place hold Add to cart (remove)
		Meat products handbook: practical science and technology by Feiner, Gerhard Publication details: Cambridge, Woodhead Publishing, 2006 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 FEI. Place hold Add to cart (remove)
		Handbook of meat, poultry and seafood quality by Nollet, Leo [editor] Publication details: Oxford: Blackwell, 2007 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 NOL. Place hold Add to cart (remove)
		Thermal processing of ready-to-eat meat products by Knipe, C. Lynn [editor] Rust, Robert E Publication details: Oxford: Wiley-Blackwell, 2010 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 KNI. Place hold Add to cart (remove)
		Handbook of meat and meat processing by Hui, Y. H [editor] Edition: 2nd ed. Publication details: Boca Raton, FL: CRC Press, 2012 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX556.M4 HUI, ... Place hold Add to cart (remove)

Powered by Koha