Meat science, by R. A. Lawrie.
By: Lawrie, R. A. (Ralston Andrew)
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Material type: 
BookSeries: The Commonwealth and international library. Food science and technology.Publisher: Oxford, New York, Pergamon Press [1974]Edition: 2d ed.Description: xviii, 419 p. illus. 21 cm.ISBN: 0080171338; 0080178111 (flexicover).Subject(s): MeatDDC classification: 641.3/6
| Item type | Current location | Call number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|
General Circulation Books
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General Stacks | TX373.L39 1974 (Browse shelf) | Available | P.K - OLD LIB |
Total holds: 0
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| TX373.F67 1975 Principles of meat science / | TX373.F67 1975 Principles of meat science / | TX373 .F67 1975 principles of meat science: | TX373.L39 1974 Meat science, | TX373.L39 1974 meat science: | TX385.B67 1961 "fish as food vol 1:production, biochemistry and: | TX391.D83 1966 fruit vegetables: |
Bibliography: p. 357-390.
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