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Seafood Products Course Lecture Guide

by John Wingo Long Series: PB 285 56 Published by : Food Science and Technology Department (Virginia) Physical details: 191p

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	KUFOS Central Library Closed Collection Shelf	Reference	664.94 LON/SC (Browse shelf(Opens below))	Available		R477

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	664.94 CHO/RE Report on the Workshop on Development of Fish &Marine Processing Industries in Chogrm Region and Tenth Meeting of the Chogrm Working Group on Industry	664.94 FOO/RE Recommended international Code of Practice for Fresh Fish	664.94 KER/AD "Short Term Training Course on Additives in Sea Food Processing"	664.94 LON/SC Seafood Products Course Lecture Guide	664.94 MAR/ST Statistics of marine product exports 2005	664.94 PAC Packaging Fishery Products in Flexible Plastic Materials and Formed Trays	664.94 PUT/HA Handling and Processing of Tuna sashimi	Next

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