Course reserves for Meat Science and Technology
- Department: BSc Food Science and Technology
- Course number: MST401
- Instructors:
| 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 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 | |||
| 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 | ||||
| Meat Hygiene for developing Countries / (Acc: 1519) | Joshi B.P. | Food Science | College of Natural Resources |
644.9 JOS | 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 | 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 |