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Ingredients in meat products : properties, functionality and applications / editor, Rodrigo Tarte
Material type:
TextPublication details: New York : Springer, 2009Description: x, 419 p. : ill. ; 24 cmISBN: - 0387713263
- 9780387713267
- TS1960 .I53 2009
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TS1960 .I53 2009 (Browse shelf(Opens below)) | Available | 1000237951 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TS1960 .I53 2009 (Browse shelf(Opens below)) | Available | 1000237952 |
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| TS1960 .H36 2010 Handbook of meat processing / | TS1960 .H36 2010 Handbook of meat processing / | TS1960 .I53 2009 Ingredients in meat products : properties, functionality and applications / | TS1960 .I53 2009 Ingredients in meat products : properties, functionality and applications / | TS1960 .U53 2011 The art of beef cutting : a meat professional's guide to butchering and merchandising / | TS1962 .I46 2009 Improving the sensory and nutritional quality of fresh meat / | TS1962 .M42 2002 Meat processing : improving quality / |
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