Improving the Sensory and Nutritional Quality of Fresh Meat Joseph P. Kerry Textual Documents

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TextPublication details: Boca Raton CRC Press 2009Description: 664ISBN:

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode
Textual Documents	University Library, Navsari	General	641.36 KER (Browse shelf(Opens below))	1	Available		V-3671

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Previous	641.36 HUI Meat Science and Applications	641.36 HUI Meat Science and Applications	641.36 HUI Meat Science and Applications	641.36 KER Improving the Sensory and Nutritional Quality of Fresh Meat	641.36 LAW Lawrie`s Meat Science	641.36 NOL Handbook of Processed Meats and Poultry Analysis	641.36 NOL Handbook of Analysis of Edible Animal By-products	Next

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