1. Emerging technologies in meat processing. (2016) Authors: Cummins, Enda; Lyng, James Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Handbook of meat and meat processing. (©2012) Other Names: Hui, Y. H (Yiu H.) Record Type: Book Extent: 1 online resource (xviii, 957 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Improving the sensory and nutritional quality of fresh meat. (2009) Other Names: (Microbiologist), Kerry, Joseph; Ledward, David Record Type: Book Extent: 1 online resource (680 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Meat analogs : challenges and perspectives /: challenges and perspectives. (2017) Authors: Terrien, Christophe Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Meat and meat replacements : an interdisciplinary assessment of current status and future directions /: an interdisciplinary assessment of current status and future directions. (2022) Editors: Meiselman, Herbert L; Lorenzo, José M Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Meat products handbook : practical science and technology /: practical science and technology. (2006) Other Names: Feiner, Gerhard Record Type: Book Extent: 1 online resource (xxii, 648 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Non-thermal processing technologies for the meat, fish, and poultry industries. (2023) Editors: Selvamuthukumaran, M; Maqsood, Sajid Record Type: Book Extent: 1 online resource (235 pages), illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗