2. Improving the sensory and nutritional quality of fresh meat
پدیدآورنده : edited by Joseph P. Kerry and David Ledward
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Quality ، Meat,Quality control ، Meat industry and trade
رده :
TS
1962
.
I47
2009
3. Improving the sensory and nutritional quality of fresh meat
پدیدآورنده : / edited by Joseph P. Kerry and David Ledward
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Meat--Quality,Meat industry and trade--Quality control,Electronic books.--local
رده :
TS1962
.
I47
,
2009eb
4. Meat Processing: Improving quality
پدیدآورنده : Edited by Joseph Kerry, John Kerry and David Ledward
کتابخانه: Library and Documentation Center of Kurdistan University (Kurdistan)
موضوع : ، Meat -- Quality,، Meat -- Packing,، Feed Utilization efficiency
رده :
TX
389
.
M4
5. Meat processing: improving quality
پدیدآورنده : edited by Joseph Kerry, John Kerry and David Ledward
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Quality ، Meat,Quality control ، Meat industry and trade
رده :
TS
1962
.
M47
2002
6. Meat processing : improving quality
پدیدآورنده : edited by Joseph Kerry, John Kerry, and David Ledward
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : Quality ، Meat,Quality control ، Meat industry and trade
رده :
TS
1962
.
M47
2002
7. Meat processing: improving quality
پدیدآورنده :
موضوع : Meat - Duality,Meat industry and trade - Quality control
۳ نسخه از این کتاب در ۲ کتابخانه موجود است.
8. Meat processing: improving quality ]electronic resources[
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Meat-- Quality,، Meat industry and trade-- Quality control
رده :
TS
1962
.
M47
2002