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		Improving the sensory and nutritional quality of fresh meat by Kerry, Joseph Ledward, D. A Publication details: Cambridge: Woodhead, 2009 Online access: Click here Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 664.9 KER. CAFRE Loughry Library (2)Location, call number: TX556.M4 KER, ... Items available for reference: CAFRE Greenmount Library: Not for loan (1)Location, call number: Reference 664.9 KER/REF. Place hold Add to cart (remove)
		Processed meats: improving safety, nutrition and quality by Kerry, Joseph [editor] Kerry, John F [editor] Series: Woodhead Publishing Series in Food Science, Technology, and Nutrition ; No 211 Publication details: Cambridge: Woodhead, 2011 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 KER, ... Place hold Add to cart (remove)

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