Handbook of meat, poultry and seafood quality

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Handbook of meat, poultry and seafood quality

محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Handbook of meat, poultry and seafood quality
التنسيق:	Sách
اللغة:	Undetermined
منشور في:	Wiley 2012
الموضوعات:	Meat
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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

مواد مشابهة

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

Handbook of fermented meat and poultry
منشور في: (2008)

Meat products handbook : practical science and technology
بواسطة: Feiner, Gerhard
منشور في: (2006)

Meat handbook
بواسطة: Albert Levie
منشور في: (1967)

Processed meats : improving safety, nutrition and quality
بواسطة: Kerry, Joseph, وآخرون
منشور في: (2015)

Camel Meat and Meat Products
بواسطة: Kadim, I.T, وآخرون
منشور في: (2014)

Advanced Technologies for Meat Processing
بواسطة: Toldrá, Fidel
منشور في: (2017)

The science of meat and meat products
بواسطة: G W Salisbury
منشور في: (1960)

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

Meat processing :
بواسطة: Kerry, Joseph
منشور في: (2002)

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 /
بواسطة: Sheridan, R.

Meat and beans
بواسطة: Green, Emily K.
منشور في: (2007)

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

Good practices for the meat industry
منشور في: (2004)

Advanced technologies for meat processing
منشور في: (2018)

Isolation and characterization of campylobacter bacteriophages from retail poultry /

Technology of meat and meat products
منشور في: (1992)

Poultry meat processing and quality
منشور في: (2004)

Poultry meat processing and quality
بواسطة: Mead, G.C.
منشور في: (2011)

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

Meat refrigeration
بواسطة: James, S. J.
منشور في: (2002)

Meat refrigeration
منشور في: (2002)

Laboratory manual for meat science
منشور في: (1994)

Soy protein and formulated meat products
بواسطة: Hoogenkamp, Henk W.
منشور في: (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
بواسطة: Toldrá, Fidel
منشور في: (2002)

Antimicrobial-resistant campylobacter species from retail raw meats /

Poultry meat processing
بواسطة: Sams, Alan R.
منشور في: (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
بواسطة: Venkitanarayanan, Kumar, وآخرون
منشور في: (2020)

Meat and beans
بواسطة: Green, Emily K.
منشور في: (2007)

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

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

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

Tableaux synoptiques pour l'inspection des viandes
بواسطة: Charles Manget
منشور في: (1963)

Handbook of seafood and seafood products analysis
منشور في: (2010)

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

Assurance of seafood quality
بواسطة: Huss, H.H
منشور في: (1994)

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