Meat Freezing
Series: Developments in Food Science 20 Published by : Elsevier (Amsterdam) Physical details: vii, 384p. ISBN:0444874631. Year: 1989Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Books | Cental Instituite of Fisheries Education | 664.902853 BER (Browse shelf(Opens below)) | Available | 13739 |
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