1. Analytical techniques in meat science. (2021) Authors: Kulkarni, V. V; Girish, P. S; Barbuddhe, S. B; Naveena, B. M; Muthukumar, M Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Applied muscle biology and meat science. ([2009]) Editors: Du, Min, 1969-; McCormick, Richard J Record Type: Book Extent: 1 online resource, illustrations (some colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Farmageddon : the true cost of cheap meat /: the true cost of cheap meat. (2014) Other Names: Lymbery, Philip Record Type: Book Extent: 1 online resource (xv, 426 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Ginger Pig meat book. (2013) Authors: Warde, Fran; Wilson, Tim Other Names: Ginger Pig (Meat Producer) Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Ginger Pig meat book. (2013) Authors: Warde, Fran; Wilson, Tim Other Names: Ginger Pig (Meat Producer) Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Improving poultry meat quality. (2022) Editors: Petracci, Massimiliano; Estevez, Mario Record Type: Book Extent: 1 online resource, illustrations (colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 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) ↗
8. Meat quality : genetic and environmental factors /: genetic and environmental factors. (2015) Editors: Przybylski, Wiesław; Hopkins, David Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. New aspects of meat quality : from genes to ethics /: from genes to ethics. (2017) Editors: Purslow, Peter P Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. New aspects of meat quality : from genes to ethics /: from genes to ethics. (2022) Editors: Purslow, Peter P Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗