CookingTechniques and Consumer Acceptability of Beef.
Material type: TextSeries: ( Univ.of Newcastle Report No.25 )Publication details: Tyne University of Newcastle 1979Description: 63 pItem type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Reports | Anand Agricultural University | Available | R002593 |
There are no comments on this title.