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Books on the topic 'Meat quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

A, Taylor Sandy, and European Consortium for Continuing Education in Advanced Meat Science and Technology., eds. Meat quality and meat packaging. ECCEAMST, 1996.

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2

Kerry, John, Joseph Kerry, and David Ledward. Meat processing: Improving quality. CRC Press, 2002.

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3

Joseph, Kerry, Kerry John, and Ledward David, eds. Meat processing: Improving quality. CRC Press, 2002.

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4

Scalise, Vincent F. Meat sense. Family Meat Advisor, 1988.

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5

Petersen, Gunner V. Veterinary aspects of meat quality. Veterinary Continuing Education, Massey University, 1991.

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6

Mahgoub, O., I. Kadim, and E. Webb, eds. Goat meat production and quality. CABI, 2012. http://dx.doi.org/10.1079/9781845938499.0000.

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7

Zhang, 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.

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8

C, Mead G., and NetLibrary Inc, eds. Poultry meat processing and quality. CRC Press, 2004.

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9

SURAI, P. et al. Vitamin E and meat quality. Charkov, 1994.

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10

Mead, G. C. Poultry meat processing and quality. CRC Press, 2004.

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11

C, Somers, and Agricultural Institute (Ireland), eds. The quality ofIrish pig meat. An Foras Talúntais, 1985.

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12

Mahgoub, O. Goat meat production and quality. CABI, 2011.

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13

H, Hinton M., Rowlings Christine, and University of Bristol, eds. Factors affecting the microbial quality of meat. University of Bristol Press, 1997.

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14

H, Hinton M., Rowlings Christine, and University of Bristol, eds. Factors affecting the microbial quality of meat. University of Bristol Press, 1996.

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15

McLean, Brian. Meat and meat products: The calculation of meat content, added water and connective tisue from analytical data. Campden & Chorleywood Food Research Association, 1999.

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16

Berry, Brad W. Meat freezing: A source book. Elsevier, 1989.

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17

Operations, 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.

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18

United 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.

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19

Operations, 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.

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20

M, Wood J., and British Food Manufacturing Industries Research Association., eds. The manual of manufacturing meat quality. Elsevier Applied Science, 1992.

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21

Morgan, Jones Stephen David, ed. Quality and grading of carcases of meat animals. CRC, 1995.

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22

Gill, C. O. Enumeration and identification of meat spoilage bacteria. Research Branch, Agriculture Canada, 1993.

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23

Miele, Mara, and Vittoria Parisi. Atteggiamento dei consumatori e politiche di qualità della carne in Italia e in Europa negli anni '90. FrancoAngeli, 2000.

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24

F, Gracey J., ed. Gracey's meat hygiene. John Wiley & Sons Inc., 2015.

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25

Marianski, Stanley. Home production of quality meats and sausages. Bookmagic, 2010.

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26

Nollet, Leo M. L., ed. Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing, 2007. http://dx.doi.org/10.1002/9780470277829.

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27

Nollet, Leo M. L., ed. Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.

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28

Nollet, Leo M. L., 1948- and Boylston Terri, eds. Handbook of meat, poultry and seafood quality. Blackwell Pub., 2007.

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29

Friedrich, Bauer, and Burt Sara A, eds. Shelf life of meat and meat products: Quality aspects, chemistry, microbiology, technology. ECCEAMST, 1995.

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30

H, 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.

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31

H, 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.

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32

H, 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.

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33

H, Hinton M., Mead G. C. 1934-, and Rowlings Christine, eds. Microbial control in the meat industry. University of Bristol Press, 1996.

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34

H, 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.

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35

H, 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.

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36

H, Hinton M., Mead G. C. 1934-, Rowlings Christine, and Burt Sara A, eds. Microbial control in the meat industry. University of Bristol Press, 1996.

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37

Przybylski, PhD, Wieslaw, and PhD, David Hopkins, eds. Meat Quality. CRC Press, 2015. http://dx.doi.org/10.1201/b19250.

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38

Meat Quality Analysis. Elsevier, 2020. http://dx.doi.org/10.1016/c2018-0-01364-x.

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39

Biswas, Ashim Kumar, and Prabhat Mandal. Meat Quality Analysis. Elsevier Science & Technology, 2019.

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40

Munekata, Paulo E. S. Pork: Meat Quality and Processed Meat Products. CRC Press LLC, 2021.

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41

Franco, Daniel, Paulo E. S. Munekata, Mirian Paterio, and Jos� M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.

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42

Franco, Daniel, Paulo E. S. Munekata, Mirian Paterio, and José M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.

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43

Franco, Daniel, Paulo E. S. Munekata, Mirian Paterio, and José M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.

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44

Kerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.

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45

(Editor), Joseph Kerry, J. Kerry (Editor), and David Ledward (Editor), eds. Meat Processing: Improving Quality. CRC, 2002.

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46

Kerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.

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47

Kerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.

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48

Kerth, Chris R. Science of Meat Quality. Wiley & Sons, Limited, John, 2013.

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49

Xiong, Youling L. Quality Attributes of Muscle Foods. Springer Verlag, 2013.

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50

Ho, Chi-Tang Chi-Tang, Fereidoon Shahidi, and Youling L. Xiong. Quality Attributes of Muscle Foods. Springer London, Limited, 2012.

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