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Improving the sensory and nutritional quality of fresh meat / edited by Joseph P. Kerry and David Ledward.
Material type:
TextPublication details: New Delhi : Woodhead Publishing Ltd., 2009.Description: xxii,664p.: ill.; 24 cmISBN: - 9781420077902
- 9781845693435
- 641.36 IMP
| Item type | Current library | Call number | Status | Date due | Barcode | |
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College of Community Science Library | 641.36 IMP (Browse shelf(Opens below)) | Available | 5816 |
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| 641.33171 CHA Millets nutritional value and processing technology / | 641.3383 KRI Spices : | 641.357 BUR Herbs and spices : a collection of delicioue spices / | 641.36 IMP Improving the sensory and nutritional quality of fresh meat / | 641.36 SAH Practical Handbook on Meat Science and Technology / | 641.37 FUN Functional dairy foods / | 641.37 FUN Functional dairy products / |
Includes bibliographical references and index.
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