Meat freezing : a source book / Brad W. Berry, Kathleen F. Leddy ; ed. by George Charalambous.

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Material type: Text

TextSeries: Developments in Food Science ; 20Publication details: Amsterdam [etc.] : Elsevier, 1989.Description: VII, 384 s. ; 25 cmContent type:

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode	Item holds
Książki	Biblioteka Główna URK Magazyn Główny	137045 II (Browse shelf(Opens below))	1	Available		1000092455

Total holds: 0

Indeks.

Berry, Brad W.

Leddy, Kathleen F.

Charalambous, George