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Guidelines for Slaughtering, Meat Cutting and Further Processing / (Acc: 152)

Additional authors: Food and Agriculture Organization of the United Nations.

Published by : Food and Agriculture Organization of the United Nations, (Rome :) Physical details: ix, 170 p. : ill. ; 20.5 cm. ISBN:9251029210.

Subject(s): Slaughtering and slaughter-houses | Meat cutting | Meat industry and trade

Year: 1991 Item type:

Food Science

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Holdings
Current library	Call number	Copy number	Status	Date due	Barcode	Course reserves
College of Natural Resources Welcome to CNR Library	664.902 FAO (Browse shelf (Opens below))	1	Available		A03210	Meat Science and Technology Meat Science and Technology
College of Natural Resources Welcome to CNR Library	664.902 FAO (Browse shelf (Opens below))	1	Available		A03211	Meat Science and Technology Meat Science and Technology

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