The science of meat and meat products / Edited by J. F. Price and B. S. Schweigert.
By: American Meat Institute Foundation.
Contributor(s): Price, James Franke | Schweigert, B. S.
Material type:
BookSeries: A Series of books in agriculture: Animal science.Publisher: San Francisco : W. H. Freeman, 1971Edition: 2nd ed.Description: x, 660 p. : ill. (part col.).ISBN: 0716708205.Subject(s): Meat | Meat industry and trade
| Item type | Current location | Home library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Matheson Library | Matheson Library | 664.92 A512s 1971 (Browse shelf) | Available | 095768 |
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| 664.908 D618a Animal blood processing and utilization / | 664.908 E23 Edible meat by-products : | 664.908 O16a Animal by-product processing | 664.92 A512s 1971 The science of meat and meat products / | 664.92 G378 Meat technology : | 664.92 G378 Meat technology : | 664.92 H389e Evaluation of beef rib roasts available to Hawaii consumers / |
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