Developments in meat science edited by Ralston Lawrie
Material type:
TextSeries: The Developments seriesPublication details: London Applied Science Publishers c1980-Description: v. <1 > ill. 23 cmSubject(s): DDC classification: - 664 .9
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Books
|
Matheson Library | 664.9 D489 (Browse shelf(Opens below)) | Available | 010530 | |||
|
Books
|
Matheson Library Main Collection | Main Collection | 664.9 D489 (Browse shelf(Opens below)) | Available | 047067 | ||
|
Books
|
Matheson Library Main Collection | Main Collection | 664.9 D489 (Browse shelf(Opens below)) | Available | 070934 | ||
|
Books
|
Matheson Library Main Collection | Main Collection | 664.9 D489 (Browse shelf(Opens below)) | Available | 054651 |
Browsing Matheson Library shelves Close shelf browser (Hides shelf browser)
Contents: Endocrinology of meat production / D.B. Crighton -- The electrical stimulation of carcasses of meat animals / J.R. Bendall -- Hot processing of meat / A. Cuthbertson -- A physico-chemical approach to post-mortem changes in meat-nuclear magnetic resonance / D.G. Gadian -- The enzymology of conditioning / I.F. Penny -- Upgrading of abattoir waste protein / R.H. Young -- Cured lamb / R.H. Locker -- Nitrosamines in meat products / C.L. Walters -- Odours and flavours in meat / Anne L. Ford and Robert J. Park
0853348669
There are no comments on this title.