Meat science, milk science, and technology / edited by H.R. Cross and A.J. Overby.
Contributor(s): Cross, H. Russell | Overby, A. J. (Ankes Jul).
Material type:
BookSeries: World animal science. 3BDisciplinary approach. Publisher: Amsterdam ; New York : Elsevier Science Publishers, 1988Description: xv, 458 p. : ill.ISBN: 0444425780.Subject(s): Meat | Milk | Dairy products
| Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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| Matheson Library | Matheson Library | 664.9 M484 (Browse shelf) | Available | 070275 | ||||
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.9 M484 (Browse shelf) | Available | 074997 |
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| 664.9 D489 Developments in meat science | 664.9 D489 Developments in meat science | 664.9 F113p 1987 Practical meat cutting and merchandising / | 664.9 M484 Meat science, milk science, and technology / | 664.9 P957 Principles of meat science : | 664.9 S267s Small-scale sausage production / | 664.90028 T794 Trends in modern meat technology : |
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