Your search returned 4 results.

Not what you expected? Check for suggestions

Results
	1.	The science of meat quality / edited by Chris R. Kerth. by Kerth, Chris R Material type: Text; Format: available online ; Literary form: Not fiction Publication details: Oxford : Wiley-Blackwell, ©2013 Online access: Wiley Online Library [Free Download only for SUST IP] Availability: No items available. Add to cart (remove)
	2.	Advanced technologies for meat processing / edited by Fidel Toldr�a and Leo M.L. Nollet. by Toldr�a, Fidel [editor.] Nollet, Leo M.L, 1948- [editor.] Edition: Second edition. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Boca Raton : CRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business, [2018] Availability: Items available for loan: Central Library, SUST (1)Call number: 664.907 ADV. Place hold Add to cart (remove)
	3.	Food biochemistry and food processing / edited by Benjamin Simpson [and others]. by Simpson, Benjamin K Edition: 2nd ed. Material type: Text; Format: available online ; Literary form: Not fiction Publication details: Ames, Iowa : Wiley-Blackwell, 2012 Online access: Wiley Online Library [Free Download only for SUST IP] Availability: No items available. Add to cart (remove)
	4.	Food Quality, Safety and Technology [electronic resource] / edited by Giuseppina P. P. Lima, Fabio Vianello. by Lima, Giuseppina P. P [editor.] Vianello, Fabio [editor.] SpringerLink (Online service) Source: Springer eBooks Material type: Text; Format: electronic available online ; Literary form: Not fiction Publisher: Vienna : Springer Vienna : Imprint: Springer, 2013 Online access: Click here to access online Availability: No items available. Add to cart (remove)