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Meat technology : a practical textbook for student and butcher / Frank Gerrard.

By:

Gerrard, Frank

Material type: Text

Text

TextPublication details: London : L. Hill, 1971.Edition: [4th ed.]Description: xviii, 358 p. : ill. ; 24 cmISBN:

0249440679 :
9780249440676 :

Subject(s):

DDC classification:

664.9

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
General Lending	Carlow Campus Library Store - Ask Library Staff	664.9 (Browse shelf(Opens below))	1	Available		530

Previous ed. 1964.

4.75

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1 Rapid cooling of cooked meat joints /
2 HACCP for Irish beef, pork and lamb slaughter /
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3 A European study on animal, food and biomedical aspects of E. Coli 0157:H7 /
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6 Spread of brain and spinal cord material during beef slaughter /
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7 The market for organic liquid milk in Ireland /
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8 Risk based determination of critical control points for pork slaughter /
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9 Hygiene and safety of Irish beef carcasses /
by Kerr, Marie.
10 Managing new food product development /
by Daly, Eimear.

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