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1.
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A Colour Atlas of Meat Inspection / J Infante Gil, J Costa Durao
by GIL, J Infante | Durao, J Costa. Publisher: London Wolfe pub. 1990Availability: Items available for reference: Agriculture Library [Call number: 363.1929 GIL] (1).
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2.
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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game / Wilbur F. Eastman
by EASTMAN, Wilbur F. Publisher: North Adams Storey pub. 2002Availability: Items available for loan: Agriculture Library [Call number: 641.49 EAS] (1).
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3.
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ANTIOXIDANTS in muscle foods: nutritional strategies to improve quality
by Decker, Eric., ed. Publisher: New York John Wiley 2000Availability: Items available for loan: Main Library [Call number: 664.907 ANT] (1).
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4.
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Home production of quality meats and sausages
by MARIANSKI, Stanley. Publisher: Florida Bookmagic 2010Availability: Items available for loan: Agriculture Library [Call number: 664.9 MAR] (1).
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5.
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INGREDIENTS in meat products: properties, functionality and applications
by Tarte, Rodrigo., ed. Publisher: New York Springer 2009Availability: Items available for loan: Agriculture Library [Call number: 664.9 ING] (1).
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6.
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Meat science: an introductory text
by WARRISS, P.D. Edition: 2nd ed.Publisher: Oxfordshire CABI 2010Availability: Items available for loan: Agriculture Library [Call number: 664.9 WAR] (1).
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7.
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Meat science: an introductory text
by Warriss, P.D. Edition: 2nd ed.Publisher: Oxfordshire CABI 2010Availability: Items available for loan: Technology Library [Call number: 664.9 WAR] (4).
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8.
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THE SCIENCE of meat quality
by Kerth, Chris R., ed. Publisher: Chichester Wiley-Blackwell 2013Availability: Items available for loan: Technology Library [Call number: 664.907 SCI] (8).
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9.
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Processed meats /[by] A.M.Pearson, T.A.Gillett
by PEARSON, A.M [Author] | Gillett,T.A [Author]. Edition: 3rd ed.,1st Indian ed.Publisher: New Delhi CBS pub. 2003Availability: Items available for loan: Agriculture Library [Call number: 664.902 PEA] (2), Main Library [Call number: 664.02 PEA] (1).
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10.
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Meat science: an introductory text
by Warriss, P.D. Publisher: London Cabi is trading name of cab international 2010Availability: Items available for loan: Agriculture Library [Call number: 664.9 WAR] (1).
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11.
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Poultry meat processing
by Owens, Casey M [Editor] | Alvarado, Christine Z [Editor] | Sams, Alan R [Editor]. Edition: 2nd ed.Publisher: London CRC press 2010Availability: Items available for loan: Technology Library [Call number: 664.93 POU] (1).
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12.
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Quality attributes and their measurement in meat, poultry and fish products edited by A. M.Pearson and T.R.Dutson Edition: v.9Publisher: Maryland Aspen Pub. 1999Availability: Items available for loan: Technology Library [Call number: 664.07 QUA] (1).
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