Improving the safety of fresh meat
Material type:
TextPublication details: Woodhead Publishing Ltd., Cambridge 2005Edition: 1stISBN: - 978-81-7185-892-7
- 664.9SOF
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Book
|
University Library,VNMKV,Parbhani | 664.9SOF (Browse shelf(Opens below)) | Available | 073232 | |
|
Book
|
University Library,VNMKV,Parbhani | 664.9SOF (Browse shelf(Opens below)) | Available | 073233 | |
|
Book
|
University Library,VNMKV,Parbhani | 664.9SOF (Browse shelf(Opens below)) | Available | 073234 | |
|
Book
|
University Library,VNMKV,Parbhani | 664.9SOF (Browse shelf(Opens below)) | Available | 073235 |
Browsing University Library,VNMKV,Parbhani shelves Close shelf browser (Hides shelf browser)
| 664.9SOF Improving the safety of fresh meat | 664.9SOF Improving the safety of fresh meat | 664.9SOF Improving the safety of fresh meat | 664.9SOF Improving the safety of fresh meat | 664.9TAN Meat business devouring a hungry planet | 664.9TAR Ingredients in meat products properties functionality and applications | 664.9TOD Meat biotechnology |
There are no comments on this title.
Log in to your account to post a comment.