The Science of Meat Quality / Edited by Chris R. Kerth

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Material type: Text

TextPublication details: United Kingdom : Wiley Blackwell ; c2013.Description: xvi, 293 pages ; ill., table , dia. : 24 cmISBN:

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Reference Books	Chattogram Veterinary and Animal Sciences University, Library General Stacks	641.36 KEC (Browse shelf(Opens below))	1	Not For Loan		008614

Previous	No cover image available							Next
Previous	641.309 KIC The Cambridge world history of food	641.331 SEC Cereal Grains : properties, processing, and nutritional attributes.	641.36 BIM Meat Quality Analysis : advanced evalution methods, techniques, and technologies /	641.36 KEC The Science of Meat Quality /	641.36 ZDF Fermented Meat Products : Health Aspects /	641.392 NOH Handbook of seafood and seafood products analysis /	641.57 RAP Protein additives in foodservice preparations /	Next

Includes Bibliographical reference & index.

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