Meat processing :

Código QR

Meat processing : Improving quality

Guardado en:

Detalles Bibliográficos
Autor principal:	Kerry, Joseph
Formato:	Libro
Lenguaje:	Undetermined
Publicado:	Boca Raton CRC Press 2002
Materias:	Meat,Meat industry and trade Quality,Quality control
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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

Ejemplares similares

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

Advanced Technologies for Meat Processing
por: Toldrá, Fidel
Publicado: (2017)

Meat products handbook : practical science and technology
por: Feiner, Gerhard
Publicado: (2006)

Advanced technologies for meat processing
Publicado: (2018)

Good practices for the meat industry
Publicado: (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
por: Hoogenkamp, Henk W.
Publicado: (2005)

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

Handbook of meat, poultry and seafood quality
por: Handbook of meat, poultry and seafood quality
Publicado: (2012)

Camel Meat and Meat Products
por: Kadim, I.T, et al.
Publicado: (2014)

Laboratory manual for meat science
Publicado: (1994)

Technology of meat and meat products
Publicado: (1992)

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

The science of meat and meat products
por: G W Salisbury
Publicado: (1960)

Bài giảng công nghệ chế biến thịt
por: Nguyễn, Văn Mười
Publicado: (2000)

Meat handbook
por: Albert Levie
Publicado: (1967)

Meat and beans
por: Green, Emily K.
Publicado: (2007)

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

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

FAO animal production and health paper N.70
por: FAO
Publicado: (1989)

FAO animal production and health paper N.98
por: D Silverside
Publicado: (1992)

Meat refrigeration
por: James, S. J.
Publicado: (2002)

Meat refrigeration
Publicado: (2002)

Handbook of meat, poultry and seafoof quality
Publicado: (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 /
por: Bjorkroth, K. J.

Codex alimentarius Vol.10
por: FAO
Publicado: (1993)

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

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

Animal welfare and meat production
por: Gregory, Neville G.
Publicado: (2007)

Antimicrobial-resistant campylobacter species from retail raw meats /

Tableaux synoptiques pour l'inspection des viandes
por: Charles Manget
Publicado: (1963)

FAO animal production and health paper N.91
por: FAO
Publicado: (1991)

FAO animal production and health paper N123
por: Octavio Venegas Fornias
Publicado: (1996)

Antibiotic resistance patterns of enterococci and occurrence of vancomycin-resistant enterococci in raw minced beef and pork in Germany /
por: 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
por: Toldrá, Fidel
Publicado: (2002)

Isolation and characterization of campylobacter bacteriophages from retail poultry /

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