Good practices for the meat industry

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Good practices for the meat industry

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Detaylı Bibliyografya
Materyal Türü:	Kitap
Dil:	Undetermined
Baskı/Yayın Bilgisi:	Rome Food and Agriculture Organization Of The United Nations Foudation Internationale Carrefour 2004
Konular:	Meat industry and trade
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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

Benzer Materyaller

Meat products handbook : practical science and technology
Yazar:: Feiner, Gerhard
Baskı/Yayın Bilgisi: (2006)

Advanced Technologies for Meat Processing
Yazar:: Toldrá, Fidel
Baskı/Yayın Bilgisi: (2017)

Meat processing :
Yazar:: Kerry, Joseph
Baskı/Yayın Bilgisi: (2002)

Advanced technologies for meat processing
Baskı/Yayın Bilgisi: (2018)

Soy protein and formulated meat products
Yazar:: Hoogenkamp, Henk W.
Baskı/Yayın Bilgisi: (2005)

Technology of meat and meat products
Baskı/Yayın Bilgisi: (1992)

Laboratory manual for meat science
Baskı/Yayın Bilgisi: (1994)

Camel Meat and Meat Products
Yazar:: Kadim, I.T, ve diğerleri
Baskı/Yayın Bilgisi: (2014)

The science of meat and meat products
Yazar:: G W Salisbury
Baskı/Yayın Bilgisi: (1960)

Handbook of meat, poultry and seafood quality
Yazar:: Handbook of meat, poultry and seafood quality
Baskı/Yayın Bilgisi: (2012)

Bài giảng công nghệ chế biến thịt
Yazar:: Nguyễn, Văn Mười
Baskı/Yayın Bilgisi: (2000)

Meat handbook
Yazar:: Albert Levie
Baskı/Yayın Bilgisi: (1967)

Meat and beans
Yazar:: Green, Emily K.
Baskı/Yayın Bilgisi: (2007)

Processed meats : improving safety, nutrition and quality
Yazar:: Kerry, Joseph, ve diğerleri
Baskı/Yayın Bilgisi: (2015)

FAO animal production and health paper N119: Manual on meat inspection for developing countries
Yazar:: D Herenda
Baskı/Yayın Bilgisi: (1994)

FAO animal production and health paper N.70
Yazar:: FAO
Baskı/Yayın Bilgisi: (1989)

FAO animal production and health paper N.98
Yazar:: D Silverside
Baskı/Yayın Bilgisi: (1992)

Meat refrigeration
Yazar:: James, S. J.
Baskı/Yayın Bilgisi: (2002)

Meat refrigeration
Baskı/Yayın Bilgisi: (2002)

Codex alimentarius Vol.10
Yazar:: FAO
Baskı/Yayın Bilgisi: (1993)

Công nghệ bảo quản chế biến sản phẩm chăn nuôi và cá
Yazar:: Trần, Văn Chương
Baskı/Yayın Bilgisi: (2001)

Giáo trình công nghệ chế biến thịt và sản phẩm thịt
Yazar:: Nguyễn, Văn Mười
Baskı/Yayın Bilgisi: (2005)

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

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

Dry-cured meat products
Yazar:: Toldrá, Fidel
Baskı/Yayın Bilgisi: (2002)

Animal welfare and meat production
Yazar:: Gregory, Neville G.
Baskı/Yayın Bilgisi: (2007)

Antimicrobial-resistant campylobacter species from retail raw meats /

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

Xây dựng quy trình trích ly hệ enzyme protease từ nội tạng cá lóc nuôi :
Yazar:: Trương, Nguyễn Uyên Thảo
Baskı/Yayın Bilgisi: (2016)

The economic effects of significant U.S. import restraints, phase II :
Baskı/Yayın Bilgisi: (1990)

Giáo trình xử lý sau thu hoạch và chế biến sản phẩm động vật
Yazar:: Nguyễn, Văn Mười
Baskı/Yayın Bilgisi: (2014)

Handbook of fermented meat and poultry
Baskı/Yayın Bilgisi: (2008)

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

Meat and beans
Yazar:: Green, Emily K.
Baskı/Yayın Bilgisi: (2007)

FAO animal production and health paper N.91
Yazar:: FAO
Baskı/Yayın Bilgisi: (1991)

FAO animal production and health paper N123
Yazar:: Octavio Venegas Fornias
Baskı/Yayın Bilgisi: (1996)

Cá thịt & chế biến công nghiệp
Yazar:: Lê, Văn Hoàng
Baskı/Yayın Bilgisi: (2004)

Good manufacturing practices in the pharmaceutical industry :
Baskı/Yayın Bilgisi: (1972)

Employee Practices in the Food Industry

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