Bücher zum Thema „Meat quality“
Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an
Machen Sie sich mit Top-50 Bücher für die Forschung zum Thema "Meat quality" bekannt.
Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.
Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.
Sehen Sie die Bücher für verschiedene Spezialgebieten durch und erstellen Sie Ihre Bibliographie auf korrekte Weise.
A, Taylor Sandy, and European Consortium for Continuing Education in Advanced Meat Science and Technology., eds. Meat quality and meat packaging. ECCEAMST, 1996.
Den vollen Inhalt der Quelle findenKerry, John, Joseph Kerry, and David Ledward. Meat processing: Improving quality. CRC Press, 2002.
Den vollen Inhalt der Quelle findenJoseph, Kerry, Kerry John, and Ledward David, eds. Meat processing: Improving quality. CRC Press, 2002.
Den vollen Inhalt der Quelle findenPetersen, Gunner V. Veterinary aspects of meat quality. Veterinary Continuing Education, Massey University, 1991.
Den vollen Inhalt der Quelle findenMahgoub, O., I. Kadim, and E. Webb, eds. Goat meat production and quality. CABI, 2012. http://dx.doi.org/10.1079/9781845938499.0000.
Der volle Inhalt der QuelleZhang, Dequan, Xin Li, Li Chen, Chengli Hou, and Zhenyu Wang. Protein Phosphorylation and Meat Quality. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-9441-0.
Der volle Inhalt der QuelleC, Mead G., and NetLibrary Inc, eds. Poultry meat processing and quality. CRC Press, 2004.
Den vollen Inhalt der Quelle findenMead, G. C. Poultry meat processing and quality. CRC Press, 2004.
Den vollen Inhalt der Quelle findenC, Somers, and Agricultural Institute (Ireland), eds. The quality ofIrish pig meat. An Foras Talúntais, 1985.
Den vollen Inhalt der Quelle findenH, Hinton M., Rowlings Christine, and University of Bristol, eds. Factors affecting the microbial quality of meat. University of Bristol Press, 1997.
Den vollen Inhalt der Quelle findenH, Hinton M., Rowlings Christine, and University of Bristol, eds. Factors affecting the microbial quality of meat. University of Bristol Press, 1996.
Den vollen Inhalt der Quelle findenMcLean, Brian. Meat and meat products: The calculation of meat content, added water and connective tisue from analytical data. Campden & Chorleywood Food Research Association, 1999.
Den vollen Inhalt der Quelle findenOperations, United States Congress House Committee on Government. USDA's import meat inspection system: Don't be in any rush : tenth report. U.S. G.P.O., 1987.
Den vollen Inhalt der Quelle findenUnited States. Congress. House. Committee on Government Operations. USDA's import meat inspection system: Don't be in any rush : tenth report. U.S. G.P.O., 1987.
Den vollen Inhalt der Quelle findenOperations, United States Congress House Committee on Government. USDA's import meat inspection system: Don't be in any rush : tenth report. U.S. G.P.O., 1987.
Den vollen Inhalt der Quelle findenM, Wood J., and British Food Manufacturing Industries Research Association., eds. The manual of manufacturing meat quality. Elsevier Applied Science, 1992.
Den vollen Inhalt der Quelle findenMorgan, Jones Stephen David, ed. Quality and grading of carcases of meat animals. CRC, 1995.
Den vollen Inhalt der Quelle findenGill, C. O. Enumeration and identification of meat spoilage bacteria. Research Branch, Agriculture Canada, 1993.
Den vollen Inhalt der Quelle findenMiele, Mara, and Vittoria Parisi. Atteggiamento dei consumatori e politiche di qualità della carne in Italia e in Europa negli anni '90. FrancoAngeli, 2000.
Den vollen Inhalt der Quelle findenF, Gracey J., ed. Gracey's meat hygiene. John Wiley & Sons Inc., 2015.
Den vollen Inhalt der Quelle findenMarianski, Stanley. Home production of quality meats and sausages. Bookmagic, 2010.
Den vollen Inhalt der Quelle findenNollet, Leo M. L., ed. Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing, 2007. http://dx.doi.org/10.1002/9780470277829.
Der volle Inhalt der QuelleNollet, Leo M. L., ed. Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.
Der volle Inhalt der QuelleNollet, Leo M. L., 1948- and Boylston Terri, eds. Handbook of meat, poultry and seafood quality. Blackwell Pub., 2007.
Den vollen Inhalt der Quelle findenFriedrich, Bauer, and Burt Sara A, eds. Shelf life of meat and meat products: Quality aspects, chemistry, microbiology, technology. ECCEAMST, 1995.
Den vollen Inhalt der Quelle findenH, Hinton M., Mead G. C. 1934-, Rowlings Christine, Brown Martyn, and Leaper S, eds. Microbial control in the meat industry. University of Bristol Press, 1997.
Den vollen Inhalt der Quelle findenH, Hinton M., Mead G. C. 1934-, Rowlings Christine, Snijders Jos M. A, and Collins J. Dan, eds. Microbial control in the meat industry. University of Bristol Press, 1997.
Den vollen Inhalt der Quelle findenH, Hinton M., Mead G. C. 1934-, Rowlings Christine, Uyttendaele Mieke, and Asensio Miguel A, eds. Microbial control in the meat industry. University of Bristol Press, 1997.
Den vollen Inhalt der Quelle findenH, Hinton M., Mead G. C. 1934-, and Rowlings Christine, eds. Microbial control in the meat industry. University of Bristol Press, 1996.
Den vollen Inhalt der Quelle findenH, Hinton M., Mead G. C. 1934-, Rowlings Christine, Dainty Richard H, and García de Fernando, Gonzalo D., eds. Microbial control in the meat industry. University of Bristol Press, 1997.
Den vollen Inhalt der Quelle findenH, Hinton M., Mead G. C. 1934-, Rowlings Christine, and Corry Janet E. L, eds. Microbial control in the meat industry. University of Bristol Press, 1996.
Den vollen Inhalt der Quelle findenH, Hinton M., Mead G. C. 1934-, Rowlings Christine, and Burt Sara A, eds. Microbial control in the meat industry. University of Bristol Press, 1996.
Den vollen Inhalt der Quelle findenPrzybylski, PhD, Wieslaw, and PhD, David Hopkins, eds. Meat Quality. CRC Press, 2015. http://dx.doi.org/10.1201/b19250.
Der volle Inhalt der QuelleMeat Quality Analysis. Elsevier, 2020. http://dx.doi.org/10.1016/c2018-0-01364-x.
Der volle Inhalt der QuelleBiswas, Ashim Kumar, and Prabhat Mandal. Meat Quality Analysis. Elsevier Science & Technology, 2019.
Den vollen Inhalt der Quelle findenMunekata, Paulo E. S. Pork: Meat Quality and Processed Meat Products. CRC Press LLC, 2021.
Den vollen Inhalt der Quelle findenFranco, Daniel, Paulo E. S. Munekata, Mirian Paterio, and Jos� M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.
Den vollen Inhalt der Quelle findenFranco, Daniel, Paulo E. S. Munekata, Mirian Paterio, and José M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.
Den vollen Inhalt der Quelle findenFranco, Daniel, Paulo E. S. Munekata, Mirian Paterio, and José M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.
Den vollen Inhalt der Quelle findenKerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.
Den vollen Inhalt der Quelle finden(Editor), Joseph Kerry, J. Kerry (Editor), and David Ledward (Editor), eds. Meat Processing: Improving Quality. CRC, 2002.
Den vollen Inhalt der Quelle findenKerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.
Den vollen Inhalt der Quelle findenKerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.
Den vollen Inhalt der Quelle findenKerth, Chris R. Science of Meat Quality. Wiley & Sons, Limited, John, 2013.
Den vollen Inhalt der Quelle findenXiong, Youling L. Quality Attributes of Muscle Foods. Springer Verlag, 2013.
Den vollen Inhalt der Quelle findenHo, Chi-Tang Chi-Tang, Fereidoon Shahidi, and Youling L. Xiong. Quality Attributes of Muscle Foods. Springer London, Limited, 2012.
Den vollen Inhalt der Quelle finden