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Meat processing : improving quality

By: Contributor(s): Material type: TextTextLanguage: English Publication details: New York C R C Press 2007Description: xv,464p. HBISBN:
  • 978-1-85573-583-5
Subject(s): DDC classification:
  • 664.9 KERM
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Holdings
Item type Current library Collection Call number Status Barcode
Reference Reference St Aloysius PG Library Food Science and Technology 664.9 KERM (Browse shelf(Opens below)) Not for loan PG012087
Total holds: 0

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