Basic meat science
Subtitle: a textbook for students in the meat & food industries.
Contributors: Hopwood, Roy.; Institute of Meat (Great Britain)
Publisher: Institute of Meat
Published: 1967
Place of publication: London
Language: eng
Number of pages: 192
Subjects: Science -- Study and teaching (Higher); Food industry and trade.
Notes: Bibliography: p. 188.
Table of contents: title: Chemistry and biology section, by D. Forbes.; title: Physics section, by R. Hopwood.