OPAC
IPB University E-Library
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Sembarang
Judul
Pengarang
Penerbit
Subjek
Nomor Panggil
ISBN
ISSN
ISMN
Cari
Detail koleksi
Quality control of post-mortem muscle tissue, Vol. 4
Pengarang
Ockerman, Herbert W.
Jenis bahan
Monograf
Edisi
12th ed.
Penerbitan
Ohio 1984
Deskripsi fisik
vi, 90 hlm. ; 27 cm.
Bahasa
Inggris
ISBN / ISSN / ISMN
-
Subjek
Animal products--Meat
Abstrak
-
Catatan
-
Akses online
-
Eksemplar
Konten digital
No Barcode
No. Panggil
Akses
Lokasi
Ketersediaan
No
Nama File
Nama File Format Flash
Format File
Aksi
Karya terkait
Flavour of meat, meat products and seafoods / edited by F. Shahidi
Ilmu dan teknologi daging
Ilmu dan teknologi daging
Quality control of post-mortem muscle tissue, Vol. 2 / Herbert W. Ockerman
Quality control of post-mortem muscle tissue, Vol. 5 / Herbert W. Ockerman
Quality control of post-mortem muscle tissue, Vol. 1 / Herbert W. Ockerman
Quality control of post-mortem muscle tissue, Vol. 4
Quality control of post-mortem muscle tissue, volume 3 microbiology
Sanitary regulations for livestock and meat in the O.E.C.D. countries in relation to the trade and commercial regulation
Bovine meat inspection: anatomy, physiology and disease conditions
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