Principles of Meat Technology V. P. Singh Textual Documents
Material type:
- 9789380235554
- 641.824
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
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University Library, Navsari | General | 641.824 SAC (Browse shelf(Opens below)) | 1 | Available | V-3393 | |
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University Library, Navsari | General | 641.824 SAC (Browse shelf(Opens below)) | 2 | Checked out | 21/03/2018 | V-3394 |
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University Library, Navsari | General | 641.824 SAC (Browse shelf(Opens below)) | 3 | Checked out | 22/03/2018 | V-3395 |
Browsing University Library, Navsari shelves, Collection: General Close shelf browser (Hides shelf browser)
641.815 CUA Bakery Food Manufacture and Quality : Water Control and Effects | 641.815 CUA Bakery Food Manufacture and Quality : Water Control and Effects | 641.824 FAO Good Practices for the Meat Industry | 641.824 SAC Principles of Meat Technology | 641.824 SAC Principles of Meat Technology | 641.824 SAC Principles of Meat Technology | 641.824 SIN Principles of Meat Technology |
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