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Neelam Sachan – författare

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4 produkter

  1. V.P. Singh, Neelam Sachan - Principles of Meat Technology, Häftad. Tillgänglighet: Lägg i varukorg

    Principles of Meat Technology

    Av V.P. Singh, Neelam Sachan

    Häftad, 2015

    779 kr

    Lägg i varukorg

    The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat …

  2. V. P. Singh, Neelam Sachan - Abattoir Practices by-Products and Wool Technology, Häftad. Tillgänglighet: Lägg i varukorg

    Abattoir Practices by-Products and Wool Technology

    Av V. P. Singh, Neelam Sachan

    Häftad, 2017

    1250 kr

    Lägg i varukorg

    The use of abattoir establishments, including the procedures involved in producing high-quality meat, and the scientific evaluation of food animals and their carcasses, are all examined in an effective manner. The sustainability of the meat industry and meat food sector is largely dependent on the …

  3. V.P. Singh, Neelam Sachan - Principles of Meat Technology, Inbunden. Tillgänglighet: Lägg i varukorg

    Principles of Meat Technology

    Av V.P. Singh, Neelam Sachan

    Inbunden, 2015

    1537 kr

    Lägg i varukorg

    The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat …

  4. V. P. Singh, Neelam Sachan - Abattoir Practices by-Products and Wool Technology, Inbunden. Tillgänglighet: Lägg i varukorg

    Abattoir Practices by-Products and Wool Technology

    Av V. P. Singh, Neelam Sachan

    Inbunden, 2017

    3085 kr

    Lägg i varukorg

    The fundamentals of abattoir establishments, slaughter procedures for quality meat production, and the scientific evaluation of food animals and carcasses are discussed in the most effective manner possible. The sustainability of the meat industry and meat food sector is largely dependent on the …