Normal view MARC view ISBD view

Manufacturing of Reduced-Fat, Low-Fat, and Fat-Free Emulsion Sausage /

ROGERS, ROBERT W.,

Manufacturing of Reduced-Fat, Low-Fat, and Fat-Free Emulsion Sausage / by ROBERT W. ROGERS - [No Place] : [publisher not identified], 2001 - 20 pages

Original from book

Subjects--Topical Terms:
Meat industry
Meat product

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)