Dry-cured meat products

QR Code (код быстрого отклика)

Dry-cured meat products

Toldra' presents the latest developments in dry-cured meat products from raw materials and manufacture to the final products. The text also includes current scientific and technological information on the safety, quality, and nutritional properties of such foods. Written as a text for advanced...

Полное описание

Сохранить в:

Библиографические подробности
Главный автор:	Toldrá, Fidel
Формат:	‌
Язык:	Undetermined
Опубликовано:	Trumbull, Conn. Food & Nutrition Press 2002
Предметы:	Preservation Technologies,Meat cutting,Kỹ thuật bảo quản
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Схожие документы

Advanced Technologies for Meat Processing
по: Toldrá, Fidel
Опубликовано: (2017)

Technology of meat and meat products
Опубликовано: (1992)

Meat refrigeration
по: James, S. J.
Опубликовано: (2002)

Meat refrigeration
Опубликовано: (2002)

Meat quality of Boer goat kids and Mutton Merino lambs 1. Commercial yields and chemical composition /
по: Sheridan, R.

Camel Meat and Meat Products
по: Kadim, I.T, et al.
Опубликовано: (2014)

The science of meat and meat products
по: G W Salisbury
Опубликовано: (1960)

Meat products handbook : practical science and technology
по: Feiner, Gerhard
Опубликовано: (2006)

Handbook of fermented meat and poultry
Опубликовано: (2008)

FAO animal production and health paper N.91
по: FAO
Опубликовано: (1991)

FAO animal production and health paper N119: Manual on meat inspection for developing countries
по: D Herenda
Опубликовано: (1994)

Handbook of meat, poultry and seafood quality
по: Handbook of meat, poultry and seafood quality
Опубликовано: (2012)

Meat processing :
по: Kerry, Joseph
Опубликовано: (2002)

Soy protein and formulated meat products
по: Hoogenkamp, Henk W.
Опубликовано: (2005)

Meat handbook
по: Albert Levie
Опубликовано: (1967)

Meat and beans
по: Green, Emily K.
Опубликовано: (2007)

Processed meats : improving safety, nutrition and quality
по: Kerry, Joseph, et al.
Опубликовано: (2015)

Good practices for the meat industry
Опубликовано: (2004)

Advanced technologies for meat processing
Опубликовано: (2018)

Laboratory manual for meat science
Опубликовано: (1994)

Meat quality and composition of three muscles from French cull cows and young bulls /

Isolation and characterization of campylobacter bacteriophages from retail poultry /

Animal welfare and meat production
по: Gregory, Neville G.
Опубликовано: (2007)

Antimicrobial-resistant campylobacter species from retail raw meats /

Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation /
по: Sheridan, R.

Cleaner Production Assessment in Meat Processing
по: COWI Consulting Engineers and Planners AS, Denmark

Effect of gender, terminal sire line and age at slaughter on performance, carcass characteristics and meat quality of heavy pigs /

Meat and beans
по: Green, Emily K.
Опубликовано: (2007)

Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant /
по: Bjorkroth, K. J.

FAO animal production and health paper N123
по: Octavio Venegas Fornias
Опубликовано: (1996)

FAO animal production and health paper N.70
по: FAO
Опубликовано: (1989)

FAO animal production and health paper N.98
по: D Silverside
Опубликовано: (1992)

Virulence factors of verocytotoxin-producing Escherichia coli isolated from raw meats /

Comparison of the carcass characteristics and meat quality of lambs produced from Texel and Rouge de l'Ouest ewes and their crosses /

Handbook of meat, poultry and seafoof quality
Опубликовано: (2007)

Tableaux synoptiques pour l'inspection des viandes
по: Charles Manget
Опубликовано: (1963)

Antibiotic resistance patterns of enterococci and occurrence of vancomycin-resistant enterococci in raw minced beef and pork in Germany /
по: Presser, K. A.

Epidemiological typing of campylobacter isolates from meat processing plants by pulsed-field gel electrophoresis, fatty acid profile typing, serotyping, biotyping /

Rapid detection of meat spoilage by measuring volatile organic compounds by using proton transfer reaction mass spectrometry /

Công nghệ bảo quản và chế biến rau quả
по: Hà, Văn Thuyết
Опубликовано: (2015)