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Meat quality analysis : advanced evaluation methods,...

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Meat quality analysis : advanced...

Meat quality analysis : advanced evaluation methods, techniques, and technologies

Biswas, Ashis, Mandal, Prabhat

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როგორ მოგეწონათ ეს წიგნი?

როგორი ხარისხისაა ეს ფაილი?

ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

კატეგორია:

Science (General)

წელი:

2020

გამომცემლობა:

Academic Press

ენა:

english

გვერდები:

437

ISBN 10:

012819233X

ISBN 13:

9780128192337

ფაილი:

PDF, 7.88 MB

IPFS:

,

english, 2020

ონლაინ წაკითხვა

ხორციელდება კონვერტაციის -ში

კონვერტაციის -ში ვერ მოხერხდა

შესაძლოა დაგაინტერესოთ

Peter P. Purslow BSc PhD — New Aspects of Meat Quality: From Genes to Ethics

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

Alexandru Grumezescu — Nutrient Delivery

Alexandru Grumezescu — Emulsions. Nanotechnology in the Agri-Food Industry Volume 3

Mike Boland, Harjinder Singh — Milk Proteins: From Expression to Food

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

Subcommittee on Dairy Cattle Nutrition, Committee on Animal Nutrition, National Research Council, Committee on Animal Nutrition, National Research Council — Nutrient Requirements of Dairy Cattle

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

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

Martyn Brown — HACCP in the Meat Industry (Woodhead Publishing Series in Food Science and Technology.)

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

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

Cécile Le Floch-Fouéré & Pierre Schuck & Gaëlle Tanguy & Luca Lanotte & Romain Jeantet & Cécile Le Floch-Fouéré; Pierre Schuck; Gaëlle Tanguy; Luca Lanotte; Romain Jeantet — Drying in the Dairy Industry: From Established Technologies to Advanced Innovations

Adnan Tamime — Milk Processing and Quality Management (Society of Dairy Technology series)

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

M. Griffiths — Improving the Safety and Quality of Milk: Volume 2, Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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

Leo M L Nollet; Fidel Toldrá — Sensory analysis of foods of animal origin

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

Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira — Methods in Food Analysis

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

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

Chavan, Rupesh S.; Goyal, Megh Raj — Technological interventions in dairy science : innovative approaches in processing, preservation, and analysis of milk products

Garg, Sudhi Ranjan; Jadhav, Vijay J. — Handbook of quality control of dairy and meat products

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

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