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Meat freezing : a source book / Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous.
Series: Developments in food science ; 20.Publication details: Amsterdam : Elsevier North-Holland, 1989.Description: 384 p. ; 24 cmISBN:- 0444874631
| Item type | Current library | Home library | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN LINGKUNGAN KEDUA | PERPUSTAKAAN LINGKUNGAN KEDUA KOLEKSI AM-P. LINGKUNGAN KEDUA | TS1962.B46 3 (Browse shelf(Opens below)) | 1 | Available | 00000316930 | |||
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | TS1962.B46 (Browse shelf(Opens below)) | 1 | Available | 00000776440 |
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| TS1960.M3 1967 Processing and utilization of animal by-products / | TS1960.O256 Animal by-product processing & utilization / | TS1962.B28 3 Utilization of microorganism in meat processing : handbook for meat plant operations / | TS1962.B46 3 Meat freezing : a source book / | TS1962.C49 The manual of manufacturing meat quality | TS1962.K325 3 Fresh meat technology / | TS1962.K33 3 Processed meat technology / |
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