The Science of poultry and meat processing / Ram Prakash Verma.
Material type:
TextPublication details: New Delhi, India : Random Publications, 2017Description: vi, 288 pages : illustrations ; 25 cmISBN: 9789386355393 (Hb.)Subject(s): Poultry -- Processing | Meat industry and tradeLOC classification: TS1968 | .V47 2017
| Item type | Home library | Call number | Copy number | Status | Notes | Date due | Barcode |
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MMSU Main Library | TS1968.V47 2017 CIRC (Browse shelf (Opens below)) | 18-0629 | Available | For Circulation | 34984 |
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| TS953.A43 1965 REF Die design handbook : | TS1955 .S56 2017 CIRC HACCP in meat, poultry and fish processing / | TS1966 .I5 S56 2015 CIRC Principles of meat technology / | TS1968.V47 2017 CIRC The Science of poultry and meat processing / | TS2301.A7.A92 1981 REF Audiovisual handbook / | TS2301.A7O27 1979 REF Audiovisual equipment, self-instruction manual / | TT 145 B444 1952 F Philippine creative handicrafts / |
Includes bibliographical references and index.
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