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Muscle and meat biochemistry / A.M. Pearson, R.B. Young.
by Young, R. B.; Pearson, A. M. (Albert Marchant), 1916-;
Year: c1989., Callno: 612.73/.74 PEA
Book
Meat science / R.A. Lawrie.
by Lawrie, Ralston.;
Year: 1985., Callno: 637.512 LAW
Book
Physiology and biochemistry of muscle as a food, 2 / edited by E.J. Briskey, R.G. cassens, B.B. Marsh.
by International Symposium on the Physiology and Biochemistry of Muscle as a Food (1969 : University of Wisconsin); Marsh, B. B.; Briskey, E. J.; University of Wisconsin.; United States Public Health Service. more...
Year: 1970., Callno: 577.1:612.73/.74 PHY
Book
The problem of dark-cutting in beef : a seminar in the EEC Programme of Coordination of Research on Animal Welfare ... held in Brussels, October 7-8, 1980 / organised by D.E. Hood and P.V. Tarrant.
by Tarrant, P. V.; Commission of the European Communities.; Seminar on the Problem of Dark-cutting in Beef 1980 : Brussels); Hood, D. E.;
Year: 1981., Callno: 637.5'62 PRO
Book
Lawrie's meat science / by R.A. Lawrie. [Variant title:Meat science.]
by Lawrie, R. A. (Ralston Andrew);
Year: 1998., Callno: 637.512 LAW
Book
Animal welfare and meat science / Neville G. Gregory and a chapter by Temple Grandin.
by Grandin, Temple.; Gregory, Neville G.;
Year: 1998., Callno: 637.513.22 GRE
Book
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