Quality and Grading of Carcasses of Meat Animals

Main
Science (General)
Quality and Grading of Carcasses of...

Quality and Grading of Carcasses of Meat Animals

S. Morgan Jones (Author)

0 / 0

Sukakah anda buku ini?

Bagaimana kualiti fail ini?

Muat turun buku untuk menilai kualitinya

Bagaimana kualiti fail yang dimuat turun?

Kategori:

Science (General)

Tahun:

1995

Edisi:

1

Penerbit:

CRC Press

Bahasa:

english

ISBN 10:

1000141659

ISBN 13:

9781003068297

Fail:

PDF, 31.61 MB

IPFS:

,

english, 1995

Baca dalam Talian

Penukaran menjadi sedang dijalankan

Penukaran menjadi gagal

Mungkin anda berminat

unknown — Camel Meat and Meat Products

T. R. Preston and M. B. Willis (Auth.) — Intensive Beef Production

R. A. Lawrie (Auth.) — Meat Science

Peter P. Purslow (Eds.) — New Aspects of Meat Quality: From Genes to Ethics

Fidel Toldrá (Editor) — Lawrie’s Meat Science

C.O. Chichester, E.M. Mrak and G.F. Stewart (Eds.) — Advances in Food Research 21

C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.) — Advances in Food Research, Vol. 26

Author Unknown — Muscle as Food

Harold D Hafs; Robert G Zimbelman — Low-fat meats: design strategies and human implications

Dikeman — Encyclopedia of Meat Sciences

Carrick Devine, M. Dikeman — Encyclopedia of meat sciences

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

Robert Lee Henrickson — Meat, Poultry, and Seafood Technology

PhD, Wieslaw Przybylski (Editor); PhD, David Hopkins (Editor) — Meat Quality: Genetic and Environmental Factors

Wilson G. Pond, Duane E. Ullrey, Charlotte Kirk Baer — Encyclopedia of Animal Science

L. O. Fiems, B. G. Cottyn and D. I. Demeyer (Eds.) — Animal Biotechnology and the Quality of Meat Production. Papers Presented at an OECD Workshop Held in Melle, Belgium, 7–9th November, 1990

A.M. Pearson, T.R. Dutson — Healthy Production and Processing of Meat, Poultry and Fish Products, Volume 11

Chris R. Kerth — The Science of Meat Quality

Fidel Toldrá — Handbook of Meat Processing

Fidel Toldrá — Handbook of Meat Processing

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

S.J. James — Meat Refrigeration: Why and How

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

V R Fowler, T L J Lawrence — Growth of Farm Animals

Dikeman, M,Devine, Carrick,Devine, C,Dikeman, Michael,Jensen, Werner K. & Carrick Devine & Michael Dikeman — Encyclopedia of Meat Sciences, Three-Volume Set

P D Warriss — Meat science : an introductory text

I T Kadim — Camel meat and meat products

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

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

D. A. T. Southgate (auth.), A. M. Pearson, T. R. Dutson (eds.) — Production and Processing of Healthy Meat, Poultry and Fish Products

Hopkins, David; Przybylski, Wiesław — Meat quality : genetic and environmental factors

Derrick B. McCarthy — Meat and Meat Processing

Istilah utama