"Quality attributes and their measurement in meat, poultry and fish products" edited by A. M. Pearson and T. R. Dutson

By: Pearson | [Editor]Material type: Text

TextSeries: Advances in meat research series; 9Publication details: London ; Blackie Academic & Professional ; 1994 Description: "xvii, 505p"ISBN: 978-0-7514-0185-4Subject(s): Fish products - QualityDDC classification: 664.9497

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi	664.9497 PEA (Browse shelf(Opens below))	Available		10056

Includes references and index

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