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1. 
Cover image for Meat products handbook practical science and technology
Meat products handbook practical science and technology
Author 
Feiner, Gerhard.
Preferred Shelf Number 
ONLINE(312970.1)
Electronic Access 
Knovel http://app.knovel.com/web/toc.v/cid:kpMPHPST0H
Format: 
Availability 
Online Library~1
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2. 
Cover image for Advanced technologies for meat processing
Advanced technologies for meat processing
Author 
Nollet, Leo M. L., 1948- Toldrá, Fidel.
Preferred Shelf Number 
TS1960 A38 2006
Format: 
Availability 
Beytepe Library~1
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3. 
Cover image for Advanced technologies for meat processing
Advanced technologies for meat processing
Author 
Nollet, Leo M. L., 1948- Toldr,̀ Fidel.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
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4. 
Cover image for Muscle and meat biochemistry
Muscle and meat biochemistry
Author 
Pearson, A. M. (Albert Marchant), 1916- Young, R. B.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780125480550
Format: 
Availability 
Online Library~1
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5. 
Cover image for Muscle as food
Muscle as food
Author 
Bechtel, Peter J.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780120841905
Format: 
Availability 
Online Library~1
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6. 
Cover image for Low-fat meats design strategies and human implications
Low-fat meats design strategies and human implications
Author 
Hafs, Harold D. Zimbelman, Robert G.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780080918532
Format: 
Availability 
Online Library~1
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7. 
Cover image for Lawrie's meat science
Lawrie's meat science
Author 
Toldrá, Fidel, editor.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780081006948
ScienceDirect https://www.sciencedirect.com/science/book/9780081006948
Format: 
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8. 
Cover image for Handbook of meat and meat processing
Handbook of meat and meat processing
Author 
Hui, Y. H. (Yiu H.) Aalhus, J. L.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
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