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

By: Contributor(s): Material type: TextTextSeries: Developments in food science ; 20Publication details: Amsterdam ; New York : Elsevier, 1989.Description: vii, 384 p. ; 25 cmISBN:
  • 0444874631 (U.S.)
Subject(s): DDC classification:
  • 664/.902845 20
LOC classification:
  • TS1962 .B46 1989
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Holdings
Item type Current library Call number Copy number Status Barcode
Loan - Normal on open shelf Loan - Normal on open shelf UOE Main Library Open shelf TS1962 .B46 1989 (Browse shelf(Opens below)) 10057363 Available 10057363
Total holds: 0

Includes bibliographies and index.

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