Haccp in Meat, Poultry and Fish Processing (Advances in Meat Research Series, Volume 10) by Pearson, A. M
Kalaignar Centenary Library, Madurai · 2 of 3 copies available to borrow
Where to find it: Third floor, call number 664.902 PEA.
Book details
- Author
- Pearson, A. M
- Publisher
- Aspen Publishers, Inc., 9780834213272
- ISBN
- 9780834213272
Copies in the library (3)
| Floor | Call number | Barcode | Status |
|---|---|---|---|
| Third floor | 664.902 PEA | 314549 | Available to borrow |
| Third floor | 664.902 PEA | 314550 | Available to borrow |
| Sixth floor | 664.902 PEA | 314548 | Reference only (read in the library) |
Next to this on the shelf
- Fish Processing and Preservation 664.9 BIS
- Meat Hygiene 664.9 KAV
- Production Technology Of Spices 664.9 TIW
- Mass Spectrometry For Food Quality And Safety 664.902 KUM
- Haccp in Meat, Poultry and Fish Processing (Advances in Meat Research Series, Volume 10) (this book)
- Universal Meat Hygeine In Public Health Care (Pb 2015) 664.902 SIN
- Food Production And Processing: Fermentation, Nutritional Value And Quality Control 664.9022 PRA
- Handbook of Organic Food Processing and Production 664.9028 WRI
- Animal to Edible 664.90290944 VIA