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Improving the sensory and nutritional quality of fresh meat by
Publication details: Cambridge: Woodhead, 2009
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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.

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Who's who in meat 2010 by
Publication details: Crawley: William Reed, 2010
Availability: Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: Reference TX556.M4 BAK/REF.

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