Improving the sensory and nutritional quality of fresh meat / Kerry, J.P.

Public ISBD Title : Improving the sensory and nutritional quality of fresh meat Material Type: printed text Authors: Kerry, J.P. ; , Publisher: New York : CRC Press Publication Date: 2009 Pagination: 664 ISBN (or other code): 978-1-4200-7790-2 General note: AN: 7804 Keywords: Nutritive  value;  Meat  hygiene;  Meat;  Food  technology Class number: 664.9 Improving the sensory and nutritional quality of fresh meat [printed text] / Kerry, J.P. ; , . - New York : CRC Press, 2009 . - 664. ISBN : 978-1-4200-7790-2 AN: 7804 Keywords: Nutritive  value;  Meat  hygiene;  Meat;  Food  technology Class number: 664.9

Copies (1)

Barcode	Call number	Media type	Location	Section	Status
NARC1007804	664.9, KER	Document	NARC Library	Documents	Available

Meat science, milk science and technology / Cross, H.R.

Public ISBD Title : Meat science, milk science and technology Material Type: printed text Authors: Cross, H.R. ; , Publisher: Amsterdam : Elsevier Science Publishers Publication Date: 1988 Pagination: 458 ISBN (or other code): 978-0-444-42578-2 General note: AN: 3675, World Animal Science Keywords: Meat;  Milk;  Dairy  products;  Food  technology Class number: 664.9 Meat science, milk science and technology [printed text] / Cross, H.R. ; , . - Amsterdam : Elsevier Science Publishers, 1988 . - 458. ISBN : 978-0-444-42578-2 AN: 3675, World Animal Science Keywords: Meat;  Milk;  Dairy  products;  Food  technology Class number: 664.9

Copies (1)

Barcode	Call number	Media type	Location	Section	Status
NARC1003674	664.9 CRO	Document	NARC Library	Documents	Available