Quality attributes and their measurement in meat, poultry and fish products/ edited by A. M. Pearson and T. R. Dutson
Contributor(s): Person, A. M
| Dutson, T. R.
Material type: 
BookPublisher: London: Blackie academic and Professional, 1994Description: xvii,505p.: ill.; 24 cm.ISBN: 0751401854.Uniform titles: Quality attributes and their measurement in meat, poultry and fish products/ Subject(s): Agariculture -- Meat and fish products
| Item type | Current location | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books,Booklets,Workbooks
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IBB Library-Gidan Kwano | TX556.M4.Q34 1994 (Browse shelf) | NC1 | Available | 2342114929 |
Includes index
B-17757/KINTA/17/05/17
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