Handbook of meat, poultry and seafood quality

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Handbook of meat, poultry and seafood quality

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Bibliografiske detaljer
Hovedforfatter:	Handbook of meat, poultry and seafood quality
Format:	Sách
Sprog:	Undetermined
Udgivet:	Wiley 2012
Fag:	Meat
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Thư viện lưu trữ:	Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh

Lignende værker

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

Handbook of fermented meat and poultry
Udgivet: (2008)

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

Meat handbook
af: Albert Levie
Udgivet: (1967)

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

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

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

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

Handbook of meat, poultry and seafoo quality
Udgivet: (2009)

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

Meat processing :
af: Kerry, Joseph
Udgivet: (2002)

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

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

Good practices for the meat industry
Udgivet: (2004)

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

Advanced technologies for meat processing
Udgivet: (2018)

Isolation and characterization of campylobacter bacteriophages from retail poultry /

Technology of meat and meat products
Udgivet: (1992)

Poultry meat processing and quality
Udgivet: (2004)

Poultry meat processing and quality
af: Mead, G.C.
Udgivet: (2011)

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

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

Meat refrigeration
Udgivet: (2002)

Laboratory manual for meat science
Udgivet: (1994)

Soy protein and formulated meat products
af: Hoogenkamp, Henk W.
Udgivet: (2005)

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

Dry-cured meat products
af: Toldrá, Fidel
Udgivet: (2002)

Antimicrobial-resistant campylobacter species from retail raw meats /

Poultry meat processing
af: Sams, Alan R.
Udgivet: (2011)

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

Food Safety in Poultry Meat Production
af: Venkitanarayanan, Kumar, et al.
Udgivet: (2020)

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.

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

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

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

Handbook of seafood and seafood products analysis
Udgivet: (2010)

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

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

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