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Meat processing : Improving quality

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Bibliografiske detaljer
Hovedforfatter:	Kerry, Joseph
Format:	Bog
Sprog:	Undetermined
Udgivet:	Boca Raton CRC Press 2002
Fag:	Meat,Meat industry and trade Quality,Quality control
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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

Lignende værker

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

Advanced Technologies for Meat Processing
af: Toldrá, Fidel
Udgivet: (2017)

Meat products handbook : practical science and technology
af: Feiner, Gerhard
Udgivet: (2006)

Advanced technologies for meat processing
Udgivet: (2018)

Good practices for the meat industry
Udgivet: (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
af: Hoogenkamp, Henk W.
Udgivet: (2005)

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

Handbook of meat, poultry and seafood quality
af: Handbook of meat, poultry and seafood quality
Udgivet: (2012)

Camel Meat and Meat Products
af: Kadim, I.T, et al.
Udgivet: (2014)

Laboratory manual for meat science
Udgivet: (1994)

Technology of meat and meat products
Udgivet: (1992)

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

The science of meat and meat products
af: G W Salisbury
Udgivet: (1960)

Bài giảng công nghệ chế biến thịt
af: Nguyễn, Văn Mười
Udgivet: (2000)

Meat handbook
af: Albert Levie
Udgivet: (1967)

Meat and beans
af: Green, Emily K.
Udgivet: (2007)

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

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

FAO animal production and health paper N.70
af: FAO
Udgivet: (1989)

FAO animal production and health paper N.98
af: D Silverside
Udgivet: (1992)

Meat refrigeration
af: James, S. J.
Udgivet: (2002)

Meat refrigeration
Udgivet: (2002)

Handbook of meat, poultry and seafoof quality
Udgivet: (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 /
af: Bjorkroth, K. J.

Codex alimentarius Vol.10
af: FAO
Udgivet: (1993)

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

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

Animal welfare and meat production
af: Gregory, Neville G.
Udgivet: (2007)

Antimicrobial-resistant campylobacter species from retail raw meats /

Tableaux synoptiques pour l'inspection des viandes
af: Charles Manget
Udgivet: (1963)

FAO animal production and health paper N.91
af: FAO
Udgivet: (1991)

FAO animal production and health paper N123
af: Octavio Venegas Fornias
Udgivet: (1996)

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

Isolation and characterization of campylobacter bacteriophages from retail poultry /

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