Normal view MARC view ISBD view

Improving the sensory and nutritional quality of fresh meat

By:

Material type: Text

TextPublication details: Woodhead publishing Ltd., Cambridge 2009Edition: 1stISBN:

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Barcode
Book	University Library,VNMKV,Parbhani	664.9KER (Browse shelf(Opens below))	Available	070956
Book	University Library,VNMKV,Parbhani	664.9KER (Browse shelf(Opens below))	Available	070957

Previous								Next
Previous	664.9HIL Cattle and Buffalo Meat Production in the Tropics.	664.9HOO Soy Protein and Formulated Meat Products	664.9KER Meat processing improving quality	664.9KER Improving the sensory and nutritional quality of fresh meat	664.9KOM Food Products Farmulary Vol. 1 : meet poultry , Fish, Shellfish	664.9KRA Processed meats	664.9KRO Trends In Modern Meat Technology - Procedings of the international symposium 30 Oct. 1 Nov. 1984 Wageningen Netherland.	Next

There are no comments on this title.

to post a comment.

Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani University LibraryOnline Public Access Catalogue