Lawrie, R.A. <br/><br/>
Meat science/ 
R.A. Lawrie 
 - Oxford:  Pergamon Press,  1966 
 - xv, 368 p.:  ill.;  20 cm. 
<br/><br/> Includes index 
<br/><br/><label>ISBN: </label> £ 14.00 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery (Meat)<br/>Cookery (Beef)<br/>Animals as food<br/>Cookery
<br/><br/><label>Dewey Class. No.: </label>641.36