TY  - BOOK
AU  - Singh, subhash
TI  - The complete technology book on meat, poultry and fish processing
SN  - 978-93-5269-666-6
U1  - 664.94 
PY  - 2020///
CY  - New delhi
PB  - Random publication
KW  - food microbiology
N1  - Meat processing technology--
processing techniques and meat preservation--
Meat slaughtering and preservation--
Use nanotechnology in meat packaging--
The chicken meat sector--
ER  -