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Preservation of meat and poultry products / Bruce McFadden
Material type:
TextPublication details: Wilmington : Kaufman Press, c2022.Description: xi, 299 pages : photos ; 26 cmISBN: - 9781666888607 (cb.)
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Nueva Vizcaya State University - Bayombong Campus General Collection Section | 600-699-Technology | 664.9 M478p 2022 (Browse shelf(Opens below)) | Available | GC30151 |
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| 664.024 C435f 2023 Fundamentals of non-thermal processes for food preservation / | 664.024 K96f 2022 Food fermentation / | 664.07 M647f 2022 Food chemistry : a laboratory manual / | 664.9 M478p 2022 Preservation of meat and poultry products / | 664.94 An533s 2022 Seafood biochemistry : composition and quality / | 664.94 N285 2019 Natural additives in fish processing / | 687.068 T531t 2020 3G handy guide : garment manufacturing technology / |
Includes bibliographical references and index
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