Guidelines for Slaughtering, Meat Cutting and Further Processing / (Acc: 152)

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TextPublication details: Rome : Food and Agriculture Organization of the United Nations, 1991.Description: ix, 170 p. : ill. ; 20.5 cmISBN:

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Food Science

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
		College of Natural Resources				664.902 FAO (Browse shelf(Opens below))				1	Available			A03210			Meat Science and Technology Meat Science and Technology
		College of Natural Resources				664.902 FAO (Browse shelf(Opens below))				1	Available			A03211			Meat Science and Technology Meat Science and Technology

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