Meat and Meat Processing

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Meat and Meat Processing

Meat and Meat Processing

Derrick B. McCarthy

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यह पुस्तक आपको कितनी अच्छी लगी?

फ़ाइल की गुणवत्ता क्या है?

पुस्तक की गुणवत्ता का मूल्यांकन करने के लिए यह पुस्तक डाउनलोड करें

डाउनलोड की गई फ़ाइलों की गुणवत्ता क्या है?

साल:

2017

प्रकाशन:

Nova Science Publishers

भाषा:

english

पृष्ठ:

206

ISBN 10:

1536122319

ISBN 13:

9781536122312

फ़ाइल:

PDF, 5.12 MB

IPFS:

,

english, 2017

ऑनलाइन पढ़ें

डाउनलोड करें (pdf, 5.12 MB)

में रूपांतरण जारी है

में रूपांतरण विफल रहा

आप के लिए दिलचस्प हो सकता है

Walstra Р., Geurts Т.J., Noomen А., Jellema А., Van Boekel М.А.J.S. — Dairy technology: Principles of Milk Properties and Processes. Part III: Мilк Products

M Dikeman, Carrick Devine, C Devine, Michael Dikeman, Werner K. Jensen — Encyclopedia of Meat Sciences, Three-Volume Set (Vol 1-4)

Steven M. Lonergan — The Science of Animal Growth and Meat Technology

Birgit Nørrung, Jens Kirk Andersen, Sava Buncic (auth.), Fidel Toldrá (eds.) — Safety of Meat and Processed Meat

Frank G. Ashbrook — Butchering, Processing And Preservation Of Meat

Isabel Guerrero-Legarreta Ph.D — Handbook of Poultry Science and Technology, Primary Processing (Volume 1)

Michael D. Ranken — HANDBOOK OF MEAT PRODUCT TECHNOLOGY

C. Lynn Knipe, Robert E. Rust — Thermal Processing of Ready-to-Eat Meat Products

Chris R. Kerth — The Science of Meat Quality

Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, Corliss A. O'Bryan — Organic Meat Production and Processing

Fidel Toldrá — Handbook of Meat Processing

Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui — Handbook of meat, poultry and seafood quality

Y.H. Hui, Wai-Kit Nip, Robert W. Rogers, Owen A. Young (editors) — Meat Science and Applications

Harold B. Hedrick, Elton D.Aberle, John C. Forrest, Max D. Judge, Robert A. Merkel — Principles of meat science

Alan R. Sams — Poultry meat processing

Joseph Kerry, J. Kerry, David Ledward — Meat processing: improving quality

G. C. Mead — Poultry Meat Processing and Quality

R. A. Lawrie, David Ledward — Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)

P. D. Warriss — Meat Science: An Introductory Text

Fidel Toldrá, Wai-Kit Nip — Dry-Cured Meat Products

Ioannis S. Boziaris — Seafood Processing: Technology, Quality and Safety

Enda Cummins, James Lyng — Emerging technologies in meat processing

Enda J. Cummins, James G. Lyng — Emerging Technologies in Meat Processing: Production, Processing and Technology

Thimjos Ninios; Janne Lundén; Hannu Korkeala; M Fredriksson-Ahomaa — Meat inspection and control in the slaughterhouse

D S Collins; R J Huey; J F Gracey — Gracey's meat hygiene

Mahgoub, Salah Eldin Osman — Testing and analysis of GMO-containing foods and feed

I T Kadim — Camel meat and meat products

Daniela Borda, Anca I. Nicolau, Peter Raspor — Trends in Fish Processing Technologies

Leo M.L. Nollet, Fidel Toldra — Handbook of Processed Meats and Poultry Analysis

Joseph Kerry, D.A. Ledward — Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing in Food Science, Technology and Nutrition)

Owens, Casey M. — Poultry Meat Processing, Second Edition

Y. H. Hui — Handbook of Meat and Meat Processing, Second Edition

Alaa El-Din A. Bekhit — Advances in Meat Processing Technology

Fidel Toldrá, Leo M. L. Nollet — Advanced Technologies for Meat Processing, Second Edition

Leo M.L. Nollet, Fidel Toldra — Advanced Technologies For Meat Processing

Rhea Fernandes — Microbiology Handbook: Meat Products

Jiqin Han — Supply Chain Integration, Quality Management and Firm Performance in the Pork Processing Industry in China

Chatli, Manish Kumar; Sahoo, Jhari — Textbook on meat, poultry and fish technology

Heinz G., Hautzinger P., (2007) — Meat processing technology for small- to medium-scale producers - FAO

D. L. Madhavi, S. S. Deshpande, D. K. Salunkhe — Food antioxidants: technological, toxicological, and health perspectives

Richard E. McDonald, David B. Min — Food lipids and health

Casimir C. Akoh, David B. Min — Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition (Food Science & Technology)

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