The complete technology book on meat, poultry and fish processing

By: Singh, subhash Language: English Publication details: New delhi Random publication 2020 Description: 276pISBN: 978-93-5269-666-6Subject(s): Microbiology | food microbiologyDDC classification: 664.94

Contents:

Meat processing technology-- processing techniques and meat preservation-- Meat slaughtering and preservation-- Use nanotechnology in meat packaging-- The chicken meat sector--

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 1 )
Comments ( 0 )

Holdings
Item type	Home library	Call number	Materials specified	Status	Date due	Barcode
Books	Government College of Arts, Science & Commerce, Khandola, Marcela	664.94 SIN/COM (Browse shelf(Opens below))	Hard bound	Available		GCA-28900

Meat processing technology--
processing techniques and meat preservation--
Meat slaughtering and preservation--
Use nanotechnology in meat packaging--
The chicken meat sector--

There are no comments on this title.

to post a comment.