Meat science / by R.A. Lawrie.
Material type:
TextSeries: Pergamon international library of science, technology, engineering, and social studiesPublication details: Oxford [Oxfordshire] ; New York : Pergamon Press, 1985.Edition: 4th edDescription: xviii, 267 p., [1] folded leaf of plates : ill. ; 25 cmISBN: - 0080307906 :
- 0080307892 (soft) :
- 9780080307893:
- 641.36
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| General Lending | Carlow Campus Library General Lending | 641.36 (Browse shelf(Opens below)) | 1 | Available | 20793 | |
| General Lending | Carlow Campus Library Store - Ask Library Staff | 641.36 (Browse shelf(Opens below)) | 1 | Available | 20792 |
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| 641.338 Common fragrance and flavor materials : preparation, properties, and uses / | 641.34 Wild and free : cooking from nature / | 641.358 The use of fungi as food and in food processing. | 641.36 Meat science / | 641.36 Meat science / | 641.373016 Cheese / | 641.5 Scarista style. |
CW022
Includes index.
CW126
Bibliography: p. 224-246.
31.11