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
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 / (Acc. 5028) Warriss, P. D. Food Science College of Natural Resources
664.9 WAR 1 Available Essential Reading
Meat Science : an introductory text / (Acc. 4246) Warriss Paul Food Science College of Natural Resources
664.9 WAR Available Essential Reading
Meat Science : an introductory text / (Acc. 4246) Warriss Paul Food Science College of Natural Resources
664.9 WAR Available Essential Reading
Meat Science : an introductory text / (Acc. 4246) Warriss Paul Food Science College of Natural Resources
664.9 WAR 1 Available Essential Reading
Meat Science : an introductory text / (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 / (Acc: 1666) Lawrie R A Food Science College of Natural Resources
664.9 LAW Available Additional Reading
Lawrie's Meat Science / (Acc: 1666) Lawrie R A Food Science College of Natural Resources
664.9 LAW 1 Available 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
Meat Hygiene for developing Countries / (Acc: 1519) Joshi B.P. Food Science College of Natural Resources
644.9 JOS Available
Meat Hygiene for developing Countries / (Acc: 1519) Joshi B.P. Food Science College of Natural Resources
644.9 JOS Available
Meat Hygiene for developing Countries / (Acc: 1519) Joshi B.P. Food Science College of Natural Resources
644.9 JOS Available

College of Natural Resources, Royal University of Bhutan | ©
Office: +975 02 376247 (Ext. 2004), E-mail: library.cnr@rub.edu.bt