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Course reserves for Meat Science and Technology

  1. Department: BSc in Animal Science
  2. Course number: APR408
  3. Instructors:
Courses
Title Author Item type Location Collection Call number Copy number Status Date due Notes Link
Principles of Meat Science: Includes Color Plates / (Acc. 4855) Aberle, Elton D Reference College of Natural Resources
REF/AS 644.9 ABE 1 Available Essential Reading
Principles of Meat Science: Includes Color Plates / (Acc. 3796) Aberle, Elton D Food Science College of Natural Resources
664.9 ABE 1 Available Essential Reading
Principles of Meat Science: Includes Color Plates / (Acc. 3796) Aberle, Elton D Food Science College of Natural Resources
664.9 ABE 1 Available Essential Reading
Meat Products Handbook: practical Science and Technology / (Acc. 3735) Feiner, Gerhard Food Science College of Natural Resources
664.9 FEI 1 Available Essential Reading
Meat product handbook : practical science and technology / Feiner, Gerhard Food Science College of Natural Resources
664.9 FEI Available Essential Reading
A colour atlas of meat inspection / (Acc. 3922) Gil, J. Infante. Reference College of Natural Resources
REF/664.907 GIL Available Essential Reading
A colour atlas of meat inspection / (Acc. 3922) Gil, J. Infante. Reference College of Natural Resources
REF/664.907 GIL Available Essential Reading
Meat Hygiene/ (Acc: 310) Gracey, J.F and Collins, D.S Food Science College of Natural Resources
664.9 GRA 1 Available Essential Reading
Meat Hygiene: (Acc: 5506) Gracey,J.E., Collins,D. S.,Huey,R. J. Food Science College of Natural Resources
664.9 GRA 1 Available Essential Reading
Meat Hygiene for Developing Countries/ (Acc: 1519) Joshi B.P Food Science College of Natural Resources
644.9 JOS Available Essential Reading
Meat Science: An Introductory Text/ 2nd edition (Acc. 5028) Warriss, P. D. Food Science College of Natural Resources
664.9 WAR 1 Available Essential Reading
Meat Science : an introductory text / 2nd edition (Acc. 4246) Warriss Paul Food Science College of Natural Resources
664.9 WAR Available Essential Reading
Meat Science : an introductory text / 2nd edition (Acc. 4246) Warriss Paul Food Science College of Natural Resources
664.9 WAR Available Essential Reading
Meat Science : an introductory text / 2nd edition (Acc. 4246) Warriss Paul Food Science College of Natural Resources
664.9 WAR 1 Available Essential Reading
Meat Science : an introductory text / 2nd edition (Acc. 4246) Warriss Paul Food Science College of Natural Resources
664.9 WAR 1 Available Essential Reading
The livestock act of Bhutan, 2001 / Sustainable Development College of Natural Resources
340.95498 MOA Available Additional Reading
The livestock act of Bhutan, 2001 / Sustainable Development College of Natural Resources
340.95498 MOA Available Additional Reading
Guidelines for Slaughtering, Meat Cutting and Further Processing/ (Acc; 152) Bhutan Journal College of Natural Resources
664.902 FAO 1 Available Additional Reading
Guidelines for Slaughtering, Meat Cutting and Further Processing/ (Acc; 152) Bhutan Journal College of Natural Resources
664.902 FAO 1 Available Additional Reading
Lawrie's Meat Science, 6th Edn./ (Acc: 1666) Lawrie R A Food Science College of Natural Resources
664.9 LAW Available Additional Reading
Lawrie's Meat Science, 6th Edn./ (Acc: 1666) Lawrie R A Food Science College of Natural Resources
664.9 LAW 1 Checked out 19/10/2022 Additional Reading
Manual on meat cold store operation and management / (Acc: 156) Munoz S cano Food Science College of Natural Resources
664.902 MUN Available Additional Reading
Manual on meat cold store operation and management/ (Acc: D 1464) Cano Mun︠oz, G. Food Science College of Natural Resources
664.902853 1 Available Additional Reading

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