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Books on the topic 'Processed meat'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Toldrá, Fidel, ed. Safety of Meat and Processed Meat. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5.

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2

Pearson, A. M. Processed meats. 3rd ed. Aspen Publishers, Inc., 1999.

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3

Ockerman, H. W. Sausage and processed meatformulations. Van Nostrand Reinhold, 1989.

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4

Ockerman, Herbert W. Sausage and processed meat formulations. Van Nostrand Reinhold, 1989.

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5

Fast facts (Fast Facts Ltd.), ed. The processed meat products market. Fast Facts Ltd, 1987.

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6

United States. Food Safety and Inspection Service., ed. Improving inspection of processed meat and poultry. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

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7

United States. Food Safety and Inspection Service., ed. Improving inspection of processed meat and poultry. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

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8

United States. Food Safety and Inspection Service, ed. Improving inspection of processed meat and poultry. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

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9

Rather, Sajad A., and F. A. Masoodi, eds. Hand Book of Processed Functional Meat Products. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-69868-2.

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10

Nollet, Leo M. L., 1948- and Toldrá Fidel, eds. Handbook of processed meats and poultry analysis. CRC Press, 2009.

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11

Kerry, John, and Joseph Kerry. Processed meats: Improving safety, nutrition and quality. Woodhead Pub., 2011.

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12

United States. Food Safety and Inspection Service, ed. Generic HACCP model for thermally processed, commercially sterile meat and poultry products. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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13

Group, Marigny Research. The U.S. market for refrigerated processed meats. Packaged Facts, 2002.

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14

United States. Food Safety and Inspection Service. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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15

United States. Food Safety and Inspection Service., ed. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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16

United States. Food Safety and Inspection Service., ed. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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17

United States. Food Safety and Inspection Service. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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18

United States. Food Safety and Inspection Service. Generic HACCP model for thermally processed commercially sterile meat and poultry products. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1997.

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19

Jordan, John Martin. Needs assessment for accrediting Jordanian establishments as suppliers of processed and fresh meat to the EU market. EJADA, 2007.

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20

Canada. Dept. of External Affairs. Studies in Canadian export opportunities in the U.S. market: Pork and processed meat. External Affairs Canada, 1989.

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21

Randi, Justus, and Business Trend Analysts Inc, eds. The U.S. processed meat industry: An analysis of current performance and future prospects : a business information report. Business Trend Analysts, Inc., 1990.

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22

Siobhan, Mulroy, and Business Trend Analysts Inc, eds. The U.S. processed meat industry: Past performance, current trends, and opportunities for growth : a business information report. Business Trend Analysts, Inc., 1988.

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23

Muthukumar, M., Sen A. R, and B. M. Naveena. Training manual on "requirements and developments in processed meat sector for better utilization of meat animal resources": 7 - 16 December, 2010. National Research Centre on Meat, Indian Council of Agricultural Research, 2010.

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24

Pearson, A. M. Processed Meats. Springer US, 1996.

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25

Pearson, A. M., and T. A. Gillett. Processed Meats. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3.

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26

1935-, Gillett Tedford A., ed. Processed meats. 3rd ed. Chapman & Hall, 1996.

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27

Masato, Murakami, ed. Melt processed high-temperature superconductors. World Scientific Pub. Co., 1992.

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28

Gill, C. O. Assessment of the preservative capabilities of storage and distribution processes. Research Branch, Agriculture Canada, 1993.

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29

Gill, C. O. Assessment of the hygienic efficiencies of processes for cooling meat at slaughtering plants. Research Branch, Agriculture Canada, 1993.

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30

United, States Congress House Committee on Agriculture Subcommittee on Livestock Dairy and Poultry. Casein and milk protein product imports; new dairy producing facilities in the United States of foreign based corporations; U.S. Department of Agriculture's implementation of the orderly marketing provisions of the Food Security Act of 1985; cheek branding in the Milk Production Termination Program; and Processed Products Inspection Improvement Act: Hearings before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, Ninety-ninth Congress, second session, March 26, 1986, Bloomsburg, PA ... H.R. 4683 ... September 10, 1986. U.S. G.P.O., 1987.

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31

Henriëtte Louisa Josephina Maria van Laack. The quality of accelerated processed meats: An integral approach. [s.n.], 1989.

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32

Štuikys, Vytautas. Meta-Programming and Model-Driven Meta-Program Development: Principles, Processes and Techniques. Springer London, 2013.

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33

Byrne, Caitriona Martina. Survival and persistence of Escherichia coli O157:H7 within meat production processes. The Author], 2001.

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34

Mae, Gayle Barbara, ed. Classroom communication and instructional processes : advances through meta-analysis. Lawrence Erlbaum Associates, 2006.

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35

Safety Of Meat And Processed Meat. Springer, 2009.

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36

Toldrá, Fidel. Safety of Meat and Processed Meat. Springer, 2009.

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37

Toldrá, Fidel. Safety of Meat and Processed Meat. Springer London, Limited, 2009.

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38

Toldrá, Fidel. Safety of Meat and Processed Meat. Springer New York, 2010.

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39

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

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40

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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41

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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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

Ockerman, Herbert W. Sausage and Processed Meat Formulations. Springer, 1995.

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44

Kerry, John F., and Joseph P. Kerry. Processed Meats: Improving Safety, Nutrition and Quality. Elsevier Science & Technology, 2016.

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45

Parker, Philip M. The 2007-2012 World Outlook for Chilled, Processed Meats and Meat Substitutes. ICON Group International, Inc., 2006.

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46

Parker, Philip M. The 2007-2012 Outlook for Chilled, Processed Meats and Meat Substitutes in Japan. ICON Group International, Inc., 2006.

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47

Parker, Philip M. The 2007-2012 World Outlook for Frozen, Processed Red Meat. ICON Group International, Inc., 2006.

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48

Parker, Philip M. The 2007-2012 Outlook for Chilled, Processed Meats and Meat Substitutes in the United States. ICON Group International, Inc., 2006.

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49

Parker, Philip M. The 2007-2012 Outlook for Frozen, Processed Red Meat in Japan. ICON Group International, Inc., 2006.

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50

Parker, Philip M. The 2007-2012 Outlook for Frozen, Processed Red Meat in India. ICON Group International, Inc., 2006.

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