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Getting The Best From Meat

By: D. SquireContributor(s): Material type: Text

TextPublication details: E P PUB. LTD. 1976Edition: 1stDescription: 72ISBN: 0 7158 0459 6

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	AAU, Jorhat	664.9S (Browse shelf(Opens below))	Available		1329/N

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Previous	664.94C Control Of Fish Quality	664.9K Processed Meats	664.9L Developments In Meat Science--2	664.9S Getting The Best From Meat	664 A Principles Of Sensory Evalution Of Food	664 A Food Chemistry	664 A Food Chemistry	Next

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