Production and processing of healthy meat, poultry and fish products edited by A. M. Pearson and T. R. Dutson

By: PearsonMaterial type: Text

TextPublication details: Glasgow ; Blackie Academic & Professional ; 1997 Description: "xviii, 367p"ISBN: 0-7514-0390-3Subject(s): Processing technology - FishDDC classification: 664.9

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi	664.9 PEA (Browse shelf(Opens below))	Available		11352

Previous							No cover image available No cover image available	Next
Previous	664.3 LAW "Food oils and fats: technology, utilization and nutrition"	664.63 BOU Extrusion processing technology: food and non-food biomaterials	664.7525 CAM Practical cookery for level 2 NVO and apprenticeships	664.9 PEA Production and processing of healthy meat, poultry and fish products	664.9 TOL Meat biotechnology	664.907 MOR HACCP: a practical approach	664.907 MUK HACCP: concepts in seafood industry	Next

Includes references and index.

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