Ingredients in Meat Products

Contributor(s): Tarté, Rodrigo., editorMaterial type:

Computer fileLanguage: English Publication details: New York, NY Springer New York 2009. ISBN: 9780387713274, 978-0-387-71327-4Subject(s): Chemistry | Chemistry | Food science | Food ScienceDDC classification: 641.3, Online resources: Click here to access online

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Item type	Current library	Call number	Status	Date due	Barcode
E(electronic)-Books	NISER LIBRARY	641.3, 23 664 23 (Browse shelf(Opens below))	Available		E7307

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Previous	641.3, 23 664 23 Predictive Modeling and RiskAssessment	641.3, 23 664 23 Essentials of Food Science	641.3, 23 664 23 Rheology of Fluid and Semisolid Foods	641.3, 23 664 23 Ingredients in Meat Products	641.3, 23 664 23 Food Materials Science	641.3, 23 664 23 Thermal Processing of Packaged Foods	641.3, 23 664 23 Solving Problems in Food Engineering	Next

Chemistry and Materials Science (Springer-11644)

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