Livros sobre o tema "Meat quality"
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A, Taylor Sandy, and European Consortium for Continuing Education in Advanced Meat Science and Technology., eds. Meat quality and meat packaging. ECCEAMST, 1996.
Encontre o texto completo da fonteKerry, John, Joseph Kerry, and David Ledward. Meat processing: Improving quality. CRC Press, 2002.
Encontre o texto completo da fonteJoseph, Kerry, Kerry John, and Ledward David, eds. Meat processing: Improving quality. CRC Press, 2002.
Encontre o texto completo da fontePetersen, Gunner V. Veterinary aspects of meat quality. Veterinary Continuing Education, Massey University, 1991.
Encontre o texto completo da fonteMahgoub, O., I. Kadim, and E. Webb, eds. Goat meat production and quality. CABI, 2012. http://dx.doi.org/10.1079/9781845938499.0000.
Texto completo da fonteZhang, 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.
Texto completo da fonteC, Mead G., and NetLibrary Inc, eds. Poultry meat processing and quality. CRC Press, 2004.
Encontre o texto completo da fonteMead, G. C. Poultry meat processing and quality. CRC Press, 2004.
Encontre o texto completo da fonteC, Somers, and Agricultural Institute (Ireland), eds. The quality ofIrish pig meat. An Foras Talúntais, 1985.
Encontre o texto completo da fonteH, Hinton M., Rowlings Christine, and University of Bristol, eds. Factors affecting the microbial quality of meat. University of Bristol Press, 1997.
Encontre o texto completo da fonteH, Hinton M., Rowlings Christine, and University of Bristol, eds. Factors affecting the microbial quality of meat. University of Bristol Press, 1996.
Encontre o texto completo da fonteMcLean, Brian. Meat and meat products: The calculation of meat content, added water and connective tisue from analytical data. Campden & Chorleywood Food Research Association, 1999.
Encontre o texto completo da fonteOperations, 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.
Encontre o texto completo da fonteUnited 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.
Encontre o texto completo da fonteOperations, 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.
Encontre o texto completo da fonteM, Wood J., and British Food Manufacturing Industries Research Association., eds. The manual of manufacturing meat quality. Elsevier Applied Science, 1992.
Encontre o texto completo da fonteMorgan, Jones Stephen David, ed. Quality and grading of carcases of meat animals. CRC, 1995.
Encontre o texto completo da fonteGill, C. O. Enumeration and identification of meat spoilage bacteria. Research Branch, Agriculture Canada, 1993.
Encontre o texto completo da fonteMiele, Mara, and Vittoria Parisi. Atteggiamento dei consumatori e politiche di qualità della carne in Italia e in Europa negli anni '90. FrancoAngeli, 2000.
Encontre o texto completo da fonteF, Gracey J., ed. Gracey's meat hygiene. John Wiley & Sons Inc., 2015.
Encontre o texto completo da fonteMarianski, Stanley. Home production of quality meats and sausages. Bookmagic, 2010.
Encontre o texto completo da fonteNollet, Leo M. L., ed. Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing, 2007. http://dx.doi.org/10.1002/9780470277829.
Texto completo da fonteNollet, Leo M. L., ed. Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.
Texto completo da fonteNollet, Leo M. L., 1948- and Boylston Terri, eds. Handbook of meat, poultry and seafood quality. Blackwell Pub., 2007.
Encontre o texto completo da fonteFriedrich, Bauer, and Burt Sara A, eds. Shelf life of meat and meat products: Quality aspects, chemistry, microbiology, technology. ECCEAMST, 1995.
Encontre o texto completo da fonteH, 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.
Encontre o texto completo da fonteH, 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.
Encontre o texto completo da fonteH, 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.
Encontre o texto completo da fonteH, Hinton M., Mead G. C. 1934-, and Rowlings Christine, eds. Microbial control in the meat industry. University of Bristol Press, 1996.
Encontre o texto completo da fonteH, 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.
Encontre o texto completo da fonteH, 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.
Encontre o texto completo da fonteH, Hinton M., Mead G. C. 1934-, Rowlings Christine, and Burt Sara A, eds. Microbial control in the meat industry. University of Bristol Press, 1996.
Encontre o texto completo da fontePrzybylski, PhD, Wieslaw, and PhD, David Hopkins, eds. Meat Quality. CRC Press, 2015. http://dx.doi.org/10.1201/b19250.
Texto completo da fonteMeat Quality Analysis. Elsevier, 2020. http://dx.doi.org/10.1016/c2018-0-01364-x.
Texto completo da fonteBiswas, Ashim Kumar, and Prabhat Mandal. Meat Quality Analysis. Elsevier Science & Technology, 2019.
Encontre o texto completo da fonteMunekata, Paulo E. S. Pork: Meat Quality and Processed Meat Products. CRC Press LLC, 2021.
Encontre o texto completo da fonteFranco, Daniel, Paulo E. S. Munekata, Mirian Paterio, and Jos� M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.
Encontre o texto completo da fonteFranco, Daniel, Paulo E. S. Munekata, Mirian Paterio, and José M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.
Encontre o texto completo da fonteFranco, Daniel, Paulo E. S. Munekata, Mirian Paterio, and José M. Lorenzo. Pork: Meat Quality and Processed Meat Products. Taylor & Francis Group, 2021.
Encontre o texto completo da fonteKerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.
Encontre o texto completo da fonte(Editor), Joseph Kerry, J. Kerry (Editor), and David Ledward (Editor), eds. Meat Processing: Improving Quality. CRC, 2002.
Encontre o texto completo da fonteKerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.
Encontre o texto completo da fonteKerth, Chris R. Science of Meat Quality. Wiley & Sons, Incorporated, John, 2013.
Encontre o texto completo da fonteKerth, Chris R. Science of Meat Quality. Wiley & Sons, Limited, John, 2013.
Encontre o texto completo da fonteXiong, Youling L. Quality Attributes of Muscle Foods. Springer Verlag, 2013.
Encontre o texto completo da fonteHo, Chi-Tang Chi-Tang, Fereidoon Shahidi, and Youling L. Xiong. Quality Attributes of Muscle Foods. Springer London, Limited, 2012.
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