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Principles of meat technology / V. P. Singh
By: Singh, V P.
Material type:
TextPublisher: New Delhi : New India Publishing Agency, 2011.Description: xiv, 296 p.ISBN: 978-93-8023555-4.Subject(s): FOOD AND NUTRITION | FOOD TECHNOLOGY | MEAT | MODERN PROCESSING | PACKAGING | PRESERVATIONDDC classification: 641.49
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | 641.49 SIN (Browse shelf(Opens below)) | Available | 13064 |
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| 641.4 FOO Food and beverage stability and shelf life | 641.4 KUM Trends in fruits & vegetables preservation | 641.462 MOO Pickles, chutneys and preserves over 150 ways of preserving fruits and vegetables | 641.49 SIN Principles of meat technology | 641.5 ABD The Epicure cookbook | 641.5 ALL Rachel's food for living | 641.5 ANA I love curry the best Indian curries you'll ever cook |
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