It looks like you're offline.
Donate
English (en) Change Website Language
Open Library logo
additional options menu
Last edited by ImportBot
September 11, 2015 | History
Edit

Meat Science Research Laboratory (Beltsville, Md.)

We need a photo of Meat Science Research Laboratory (Beltsville, Md.)

2 works Add another?

Showing all works by author. Would you like to see only ebooks?

  • Cover of: Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate: final report

    First published in 1979 — 1 edition
    Read Listen

    My Reading Lists:

    Create a new list

    Check-In

    ×Close
    Add an optional check-in date. Check-in dates are used to track yearly reading goals.
    Today
  • Cover of: Bone, cartilage and connective tissue: effects of quantity, type and removal systems for ground beef : final report

    First published in 1985 — 1 edition
    Read Listen

    My Reading Lists:

    Create a new list

    Check-In

    ×Close
    Add an optional check-in date. Check-in dates are used to track yearly reading goals.
    Today
We need a photo of Meat Science Research Laboratory (Beltsville, Md.)

Subjects

Food, Analysis, Bacon, Beef, Boning, Composition, Cooking (Bacon), Food industry and trade, Meat, Quality, Shelf-life dating

Lists

Add to List

My Reading Lists:

Create a new list

ID Numbers

  • OLID: OL7245148A

Links outside Open Library

No links yet. Add one?

History

Download catalog record: RDF / JSON
September 11, 2015 Created by ImportBot import new book