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	1.	No cover image available No cover image available Functional properties of food macromolecules by Mitchell J R Ledward D A Material type: Text; Format: print ; Literary form: Not fiction Publication details: 1986 Availability: Items available for loan: CIFT Library (1)Call number: 664 Mitchell. Place hold Add to cart (remove)
	2.	Meat processing : Imporving quality by Kerry J Ledward D Material type: Text; Format: print ; Literary form: Not fiction Publication details: Woodhead Publishing Limited, Boca Raton 2002 Availability: Items available for loan: CIFT Library (1)Call number: 664 KER. Place hold Add to cart (remove)
	3.	Functional properties of food macromolecules .-Second edition by Hill S E Mitchell J R Ledward D A Material type: Text; Format: print ; Literary form: Not fiction Publication details: Aspen Publishers, Inc., Gaithersburg, Maryland 1998 Availability: Items available for loan: CIFT Library (1)Call number: 664. Place hold Add to cart (remove)
	4.	Meat processing : Imporving quality by Kerry J Ledward D Material type: Text; Format: print ; Literary form: Not fiction Publication details: Woodhead Publishing Limited, Boca Raton 2002 Availability: Items available for loan: CIFT Library (1)Call number: 664 KER. Place hold Add to cart (remove)
	5.	Improving the sensory and nutritional quality of fresh meat by Kerry J P Ledward D Material type: Text; Format: print ; Literary form: Not fiction Publication details: Woodhead Publishing Limited/CRC Press, Cambridge 2009 Availability: Items available for loan: CIFT Library (1)Call number: 664 KER. Place hold Add to cart (remove)

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