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Production and processing of healthy meat, poultry and fish products. by Series: Advances in Meat Research ; No. 11
Publication details: Blackie Academic and Professional, 1997
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 PEA.

Meat science: an introductory text by
Publication details: Wallingford: CABI Publishing, 2000
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX556.M4 WAR, ...

Handbook of meat product technology by
Publication details: Blackwell Science, 2000
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 RAN, ...

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