Guidelines for Slaughtering, Meat Cutting and Further Processing / (Acc: 152)

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Material type: Text

TextPublication details: Rome : Food and Agriculture Organization of the United Nations, 1991.Description: ix, 170 p. : ill. ; 20.5 cmISBN:

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DDC classification:

Item type:

Food Science

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Holdings
Current library	Call number	Copy number	Status	Barcode	Course reserves
College of Natural Resources	664.902 FAO (Browse shelf(Opens below))	1	Available	A03210	Meat Science and Technology Meat Science and Technology
College of Natural Resources	664.902 FAO (Browse shelf(Opens below))	1	Available	A03211	Meat Science and Technology Meat Science and Technology

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