Libros sobre el tema "Meat quality"
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A, Taylor Sandy y European Consortium for Continuing Education in Advanced Meat Science and Technology., eds. Meat quality and meat packaging. Utrecht: ECCEAMST, 1996.
Buscar texto completoJoseph, Kerry, Kerry John y Ledward David, eds. Meat processing: Improving quality. Boca Raton, FL: CRC Press, 2002.
Buscar texto completoKerry, John, Joseph Kerry y David Ledward. Meat processing: Improving quality. Boca Raton, Fla: CRC Press, 2002.
Buscar texto completoScalise, Vincent F. Meat sense. Glendale, Calif: Family Meat Advisor, 1988.
Buscar texto completoThe meat machine: The inside story of the meat business. London: Columbus, 1986.
Buscar texto completoMahgoub, O., I. Kadim y E. Webb, eds. Goat meat production and quality. Wallingford: CABI, 2012. http://dx.doi.org/10.1079/9781845938499.0000.
Texto completoZhang, Dequan, Xin Li, Li Chen, Chengli Hou y Zhenyu Wang. Protein Phosphorylation and Meat Quality. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-9441-0.
Texto completoC, Somers y Agricultural Institute (Ireland), eds. The quality ofIrish pig meat. (Dublin): An Foras Talúntais, 1985.
Buscar texto completoMahgoub, O. Goat meat production and quality. Cambridge, MA: CABI, 2011.
Buscar texto completoPetersen, Gunner V. Veterinary aspects of meat quality. Palmerston North, N.Z: Veterinary Continuing Education, Massey University, 1991.
Buscar texto completoSURAI, P. et al. Vitamin E and meat quality. Ukraine: Charkov, 1994.
Buscar texto completoMead, G. C. Poultry meat processing and quality. Boca Raton: CRC Press, 2004.
Buscar texto completoC, Mead G. y NetLibrary Inc, eds. Poultry meat processing and quality. Boca Raton: CRC Press, 2004.
Buscar texto completoRoyal Society of Chemistry (Great Britain), ed. Microbiology handbook: Meat. Cambridge: Royal Society of Chemistry, 2009.
Buscar texto completoMcLean, Brian. Meat and meat products: The calculation of meat content, added water and connective tisue from analytical data. Chipping Campden: Campden & Chorleywood Food Research Association, 1999.
Buscar texto completoH, Hinton M., Rowlings Christine y University of Bristol, eds. Factors affecting the microbial quality of meat. Bristol: University of Bristol Press, 1996.
Buscar texto completoH, Hinton M., Rowlings Christine y University of Bristol, eds. Factors affecting the microbial quality of meat. Bristol: University of Bristol Press, 1997.
Buscar texto completoPoultry Science Symposium (25th 1997 University of Bristol). Poultry meat science. Wallingford, Oxon, UK: CABI Pub., 1999.
Buscar texto completoF, Leddy Kathleen y Charalambous George, eds. Meat freezing: A sourcebook. Amsterdam: Elsevier, 1989.
Buscar texto completoChurch, P. N. The manual of manufacturing meat quality. London: Elsevier Applied Science, 1992.
Buscar texto completoFidel, Toldrá, ed. Meat biotechnology. New York, NY: Springer, 2008.
Buscar texto completoBerry, Brad W. Meat freezing: A source book. Amsterdam: Elsevier, 1989.
Buscar texto completoOperations, United States Congress House Committee on Government. USDA's import meat inspection system: Don't be in any rush : tenth report. Washington: U.S. G.P.O., 1987.
Buscar texto completoOperations, United States Congress House Committee on Government. USDA's import meat inspection system: Don't be in any rush : tenth report. Washington: U.S. G.P.O., 1987.
Buscar texto completoUnited States. Congress. House. Committee on Government Operations. USDA's import meat inspection system: Don't be in any rush : tenth report. Washington: U.S. G.P.O., 1987.
Buscar texto completoMiele, Mara y Vittoria Parisi. Atteggiamento dei consumatori e politiche di qualità della carne in Italia e in Europa negli anni '90. Milano, Italy: FrancoAngeli, 2000.
Buscar texto completoGill, C. O. Enumeration and identification of meat spoilage bacteria. Ottawa: Research Branch, Agriculture Canada, 1993.
Buscar texto completoMorgan, Jones Stephen David, ed. Quality and grading of carcases of meat animals. Boca Raton: CRC, 1995.
Buscar texto completoF, Gracey J., ed. Gracey's meat hygiene. Chichester, West Sussex, UK: John Wiley & Sons Inc., 2015.
Buscar texto completoMarianski, Stanley. Home production of quality meats and sausages. Seminole, Fla: Bookmagic, 2010.
Buscar texto completoNollet, Leo M. L., ed. Handbook of Meat, Poultry and Seafood Quality. Ames, Iowa, USA: Blackwell Publishing, 2007. http://dx.doi.org/10.1002/9780470277829.
Texto completoNollet, Leo M. L., ed. Handbook of Meat, Poultry and Seafood Quality. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.
Texto completoNollet, Leo M. L., 1948- y Boylston Terri, eds. Handbook of meat, poultry and seafood quality. Ames, Iowa: Blackwell Pub., 2007.
Buscar texto completoHandbook of meat, poultry and seafood quality. 2a ed. Chichester, West Sussex: Wiley, 2012.
Buscar texto completoFriedrich, Bauer y Burt Sara A, eds. Shelf life of meat and meat products: Quality aspects, chemistry, microbiology, technology. Den Haag: ECCEAMST, 1995.
Buscar texto completo1932-, Sommer Heiner, Petersen Brigitte 1953- y Wittke P. von 1962-, eds. Safeguarding food quality. Berlin: Springer-Verlag, 1993.
Buscar texto completoH, Hinton M., Mead G. C. 1934-, Rowlings Christine, Dainty Richard H y García de Fernando, Gonzalo D., eds. Microbial control in the meat industry. Bristol: University of Bristol Press, 1997.
Buscar texto completoH, Hinton M., Mead G. C. 1934-, Rowlings Christine y Corry Janet E. L, eds. Microbial control in the meat industry. Bristol: University of Bristol Press, 1996.
Buscar texto completoPrzybylski, PhD, Wieslaw y PhD, David Hopkins, eds. Meat Quality. CRC Press, 2015. http://dx.doi.org/10.1201/b19250.
Texto completoMeat Quality Analysis. Elsevier, 2020. http://dx.doi.org/10.1016/c2018-0-01364-x.
Texto completoBiswas, Ashim Kumar y Prabhat Mandal. Meat Quality Analysis. Elsevier Science & Technology, 2019.
Buscar texto completoMunekata, Paulo E. S. Pork: Meat Quality and Processed Meat Products. CRC Press LLC, 2021.
Buscar texto completoFranco, Daniel, Paulo E. S. Munekata, Mirian Paterio y Jos� M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.
Buscar texto completoFranco, Daniel, Paulo E. S. Munekata, Mirian Paterio y José M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.
Buscar texto completoFranco, Daniel, Paulo E. S. Munekata, Mirian Paterio y José M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.
Buscar texto completoKerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.
Buscar texto completoKerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.
Buscar texto completo(Editor), Joseph Kerry, J. Kerry (Editor) y David Ledward (Editor), eds. Meat Processing: Improving Quality. CRC, 2002.
Buscar texto completoKerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.
Buscar texto completoKerth, Chris R. Science of Meat Quality. Wiley & Sons, Limited, John, 2013.
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