The Microbiology of Meat and Poultry

By: DavicesMaterial type: TextTextPublication details: New York Blackie Academic 1998Subject(s): Food Technology | Red Meat | Food Microbiology | Meat Products | Poultry | EggsDDC classification: 664.92
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Item type Current library Collection Call number Status Notes Date due Barcode
Costly Books Costly Books BCAS Library
Food Technology 664.92 DAV (Browse shelf(Opens below)) Not For Loan Text 3255

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