Fish Drying and Smoking: Production and Quality by Doe, Peter E
Kalaignar Centenary Library, Madurai · reference copy, to be read in the library
Where to find it: Sixth floor, call number 664.94 DOE.
Book details
- Author
- Doe, Peter E
- Publisher
- CRC Press
- Year
- 1998
- ISBN
- 9781566766685
Copies in the library (1)
| Floor | Call number | Barcode | Status |
|---|---|---|---|
| Sixth floor | 664.94 DOE | 155448 | Reference only (read in the library) |
Next to this on the shelf
- Handbook of Organic Food Processing and Production 664.9028 WRI
- Protein Phosphorylation and Meat Quality, 664.907 ZHA
- Meat Hygiene and Food Safety 664.9083 RAS
- Thermal Processing Of Ready To Eat Meat Products 664.9164 KNI
- Fish Drying and Smoking: Production and Quality (this book)
- Fish Canning Handbook 664.942 BRA
- Cured, Dehydrated, Smoked Fishery Products 664.9485 ANA
- Seafood 664.949 PIG
- Innovative Technologies in Seafood Processing 664.95 OZO