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Quality attributes and their measurement in meat, poultry and fish products by Series: Advances in Meat Research ; No. 9
Publication details: Blackie Academic and Professional, 1994
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 PEA, ...

HACCP in meat, poultry and fish processing by Series: Advances in Meat Research ; 10
Publication details: Blackie Academic and Professional, 1995
Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 664.07 PEA. CAFRE Loughry Library (1)Location, call number: TX531 PEA.

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.

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