Handbook of meat and meat processing

QR Code

Handbook of meat and meat processing

Bibliographic Details
Main Authors:	Aalhues, J. L. (Author), Hui, Y. H. (Yiu H.) (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida CRC Press c2012
Edition:	2nd ed
Subjects:	Meat Meat industry and trade
Online Access:	Crcnetbase

Similar Items

Advances in Meat Processing Technologies
by: Kalschne, Daneysa L., et al.
Published: (2020)

Meat science an introductory text
by: Warriss, P. D.
Published: (2010)

Lawrie's meat science, eight edition
by: Lawrie, R. A. [ (Ralston Andrew)]
Published: (2017)

Advanced technologies for meat processing
by: Toldra, Fidel
Published: (2006)

Safety of meat and processed meat editeor Fidel Toldra
by: Toldra, Fidel
Published: (2009)

Meat processing improving quality
by: Kerry, John 1943-, et al.
Published: (2002)

Practical handbook on meat science and technology
by: Sahoo, Jhari, et al.
Published: (2016)

Handbook of meat processing
by: Toldra, Fidel
Published: (2010)

Principles of meat technology
by: Singh, V. P.
Published: (2011)

Camel meat and meat products
by: Kadim, I. T. (Isam T.)
Published: (2012)

Emerging technologies in meat processing production, processing and technology
Published: (2016)

Processed meats improving safety, nutrition and quality
by: Kerry, J. F., et al.
Published: (2011)

Lawrie's Meat Science
Published: (2023)

Soy protein and formulated meat products
by: Hoogenkamp, Henk W.
Published: (2005)

Goat meat production and quality
by: Kadim, I. T. (Isam T.), et al.
Published: (2011)

Good meat : the complete guide to sourcing and cooking sustainable meat
by: Krasner, Deborah
Published: (2010)

Goat meat production & quality
Published: (2012)

HACCP in the meat industry
by: Brown, Martyn
Published: (2000)

Game meat hygiene in focus microbiology, epidemiology, risk analysis and quality assurance
by: Paulsen, P.
Published: (2011)

Microbiology handbook Meat products
by: Fernandes, Rhea
Published: (2009)

Qualitative aspects of goat meat including processing, storage and organoleptic factors
by: Ibarra, Perlito I.
Published: (1987)

Animal welfare and meat production
by: Gregory, Neville G.
Published: (2007)

Microbiological analysis of red meat, poultry and eggs
by: Mead, G. C.
Published: (2007)

The art of beef cutting a meat professional's guide to butchering and merchandising
by: Underly, Kari
Published: (2011)

Robotics in meat, fish and poultry processing /
by: Khodabandehloo, K.
Published: (1993)

Robotics in meat, fish and poultry processing /
by: Khodabandehloo, K.
Published: (1993)

Handbook of processed meats and poultry analysis
by: Toldra, Fidel
Published: (2009)

Non-thermal processing technologies for the meat, fish, and poultry industries
Published: (2023)

Thermal processing of ready-to-eat meat products
by: Knipe, C. Lynn, et al.
Published: (2010)

Smoking fish vs meat : The best recipes of smoked food, unique recipes for unique BBQ
by: Jones. Adam
Published: (2017)

Storey's guide to raising meat goats managing, breeding, marketing
by: Sayer, Maggie
Published: (2010)

Daging kultur konsep, sejarah dan hukum Islam
by: Mohammad Naqib Hamdan, et al.
Published: (2019)

مرشد فحص اللحوم في المناطق المدارية
by: Mitchell, J. R.

Senangnya memasak...daging
by: Hanieliza Chef
Published: (2010)

Lauk daging
by: Winata, Mary, et al.
Published: (2000)

Effect of marination of chicken breast meat on bacterial growth
by: Najwa Zakaria @ Azahari
Published: (2011)

Handbook of meat, poultry and seafood quality

China's livestock revolution agribusiness and policy developments in the sheep meat industry
by: Waldron, Scott A.
Published: (2007)

1 mince mix 50 dinners
by: Doeser, Linda
Published: (2011)

Smokehouse handbook comprehensive techniques & specialty recipes for smoking meat, fish & vegateble
by: Levin, Jake
Published: (2019)