Meat Biotechnology
Material type:
Computer fileLanguage: English Publication details: New York, NY Springer New York 2008. ISBN: 9780387793825, 978-0-387-79382-5Subject(s): Chemistry/Food Science, general | Biotechnology | Biotechnology | Chemistry | Chemistry | Food science | Food ScienceDDC classification: 641.3, Online resources: Click here to access online
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
E(electronic)-Books
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NISER LIBRARY | 641.3, 23 664 23 (Browse shelf(Opens below)) | Available | E7366 |
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| 641.3, 23 664 23 Prebiotics and Probiotics Science and Technology | 641.3, 23 664 23 Electrotechnologies for Extraction from Food Plants and Biomaterials | 641.3, 23 664 23 Medical Foods from Natural Sources | 641.3, 23 664 23 Meat Biotechnology | 641.3, 23 664 23 Effective Risk Communication | 641.3, 23 664 23 Advanced Dairy Chemistry | 641.3, 23 664 23 Safety of Meat and Processed Meat |
Chemistry and Materials Science (Springer-11644)
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