Search Results - meat quality press*

HACCP in the meat industry by Brown, Martyn

Infrared spectroscopy for food quality analysis and control

Omics technologies : tools for food science by Benkeblia, Noureddine

Basic food science and technology by Orolugbagbe, Gboyega

Methods in food analysis [ by Cruz, Rui M. S., Khmelinskii, Igor, Vieira, Maria Margarida Cortez

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Emerging thermal and nonthermal technologies in food processing

Table of Contents: “…Hydrodynamic Cavitation Technology for Food Processing and Preservation -- 9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application -- 10. …”