Meat Freezing

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

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