Thermal processing of ready-to-eat meat products
By: Knipe, C. Lynn | Rust, Robert E.
Material type:
TextPublisher: 2010Edition: 1st.Description: 238.ISBN: 9788126551514.Subject(s): Meat ScienceDDC classification: 664.001 579
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CASM | 664.001 579 KNI/T (Browse shelf) | http://117.247.182.28:10250/contents/6-22/1104.pdf | Available | 1104 |
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| 664 SUN/E Emerging technologies for food processing | 664 THY/R Recent trends in food processing - The Global Scenario | 664 TOM/L Laboratory manual on Fresh meat technology | 664.001 579 KNI/T Thermal processing of ready-to-eat meat products | 664.002 84 CAL/R Robotics and automation in the food industry : | 664.02 BAN/B Bioseparation process in foods | 664.02 JOS/F Food processing waste management: treatment and utilizationtechnology |
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