E MOIDU MOULAVI CENTRAL LIBRARY:MES PONNANI COLLEGE OPAC catalog › Details for: IMPROVING THE SENSORY AND NUTRITIONAL QUALITY OF FRESH MEAT

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IMPROVING THE SENSORY AND NUTRITIONAL QUALITY OF FRESH MEAT

By: KERRY,JOSEPH P | LEDWARD,DAVIDMaterial type: Text

TextPublisher: CAMBRIDGE ENGLAND WOODHEAD PUBLISHING LIMITED 2009Edition: 1st EdISBN: 978-1-84569-343-5DDC classification: 572.41

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Item type	Current location	Collection	Call number	Status	Date due	Barcode
Books	MES LIBRARY, PONNANI	AQUACULTURE& FISHERIES	572.41 KER/I (Browse shelf)	Available		032628

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