Meat processing :

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Meat processing : Improving quality

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Xehetasun bibliografikoak
Egile nagusia:	Kerry, Joseph
Formatua:	Liburua
Hizkuntza:	Undetermined
Argitaratua:	Boca Raton CRC Press 2002
Gaiak:	Meat,Meat industry and trade Quality,Quality control
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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

Antzeko izenburuak

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

Advanced Technologies for Meat Processing
nork: Toldrá, Fidel
Argitaratua: (2017)

Meat products handbook : practical science and technology
nork: Feiner, Gerhard
Argitaratua: (2006)

Advanced technologies for meat processing
Argitaratua: (2018)

Good practices for the meat industry
Argitaratua: (2004)

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

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

Soy protein and formulated meat products
nork: Hoogenkamp, Henk W.
Argitaratua: (2005)

Antioxidants in muscle foods : nutritional strategies to improve quality /
Argitaratua: (2000)

Handbook of meat, poultry and seafood quality
nork: Handbook of meat, poultry and seafood quality
Argitaratua: (2012)

Camel Meat and Meat Products
nork: Kadim, I.T, et al.
Argitaratua: (2014)

Laboratory manual for meat science
Argitaratua: (1994)

Technology of meat and meat products
Argitaratua: (1992)

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

The science of meat and meat products
nork: G W Salisbury
Argitaratua: (1960)

Bài giảng công nghệ chế biến thịt
nork: Nguyễn, Văn Mười
Argitaratua: (2000)

Meat handbook
nork: Albert Levie
Argitaratua: (1967)

Meat and beans
nork: Green, Emily K.
Argitaratua: (2007)

The effect of genotype and castration method on the eating quality characteristics of pork from male pigs /
nork: D'Souza, D. N.

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

FAO animal production and health paper N.70
nork: FAO
Argitaratua: (1989)

FAO animal production and health paper N.98
nork: D Silverside
Argitaratua: (1992)

Meat refrigeration
nork: James, S. J.
Argitaratua: (2002)

Meat refrigeration
Argitaratua: (2002)

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

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

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 /
nork: Bjorkroth, K. J.

Codex alimentarius Vol.10
nork: FAO
Argitaratua: (1993)

Công nghệ bảo quản chế biến sản phẩm chăn nuôi và cá
nork: Trần, Văn Chương
Argitaratua: (2001)

Giáo trình công nghệ chế biến thịt và sản phẩm thịt
nork: Nguyễn, Văn Mười
Argitaratua: (2005)

Animal welfare and meat production
nork: Gregory, Neville G.
Argitaratua: (2007)

Antimicrobial-resistant campylobacter species from retail raw meats /

Tableaux synoptiques pour l'inspection des viandes
nork: Charles Manget
Argitaratua: (1963)

FAO animal production and health paper N.91
nork: FAO
Argitaratua: (1991)

FAO animal production and health paper N123
nork: Octavio Venegas Fornias
Argitaratua: (1996)

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

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages /

Dry-cured meat products
nork: Toldrá, Fidel
Argitaratua: (2002)

Isolation and characterization of campylobacter bacteriophages from retail poultry /

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