Meat freezing : a source book / Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous.

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Material type: Text

TextSeries: Developments in food science ; 20Publication details: Amsterdam ; New York : Elsevier, 1989.Description: vii, 384 p. ; 25 cmISBN:

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode	Item holds
Loan - Normal on open shelf	UOE Main Library Open shelf	TS1962 .B46 1989 (Browse shelf(Opens below))	10057363	Available		10057363

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Includes bibliographies and index.

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