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13.

Production and processing of healthy meat, poultry and fish products

Author

Pearson, A. M. Dutson, Thayne R.

Preferred Shelf Number

TS1955 .P69 1997

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14.

HACCP : an integrated approach to assuring the microbiological safety of meat and poultry

Author

Sheridan, James J., ed. Buchanan, Robert L., ed. Montville, Thomas J., ed.

Preferred Shelf Number

QR 117 H33 1996

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15.

Structure and development of meat animals and poultry

Author

Swatland, H. J., 1944-

Preferred Shelf Number

SF 140.C37 S9 1994

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16.

Uluslararası tavukçuluk kongresi 90.

Author

International poultry congress'91 (İstanbul :22-25 Mayıs 1990)

Preferred Shelf Number

SF 487 I42 1990

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17.

Uluslararası tavukçuluk kongresi 90.

Author

Uluslararası tavukçuluk kongresi (İstanbul :23-25 Mayıs 1990)

Preferred Shelf Number

SF 487 U12 1990

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