A study on basic practices in meat processing and shelf life of meat and meat products

dc.contributor.author	Shyamala, A.
dc.date.accessioned	2021-03-08T07:56:23Z
dc.date.available	2021-03-08T07:56:23Z
dc.date.issued	2004
dc.identifier.uri	http://repository.wyb.ac.lk/handle/1/2802
dc.format.extent	viii, 63
dc.publisher	Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka. Makandura
dc.subject	Food Science
dc.subject	Report
dc.title	A study on basic practices in meat processing and shelf life of meat and meat products
dc.type	TR
dc.identifier.callnumber	DFT-IN-48-014
dc.identifier.degree	BSc