Advances in Meat Research – serie
Visar alla böcker i serien Advances in Meat Research. Handla med fri frakt och snabb leverans.
8 produkter
Production and Processing of Healthy Meat, Poultry and Fish Products
Inbunden, 1997
1643 kr
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The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each …
Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
Av A.M. Pearson, T.R. Dutson m. fl.
Inbunden, 1995
2189 kr
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HACCP in Meat, Poultry and Fish Processing
Inbunden, 1999
2189 kr
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Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This …
Production and Processing of Healthy Meat, Poultry and Fish Products
Häftad, 2012
1693 kr
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The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each …
HACCP in Meat, Poultry, and Fish Processing
Av A. M. Pearson, T. R. Dutson
Häftad, 2013
989 kr
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The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury …
Quality Attributes and their Measurement in Meat, Poultry and Fish Products
Häftad, 2013
552 kr
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The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and …
Endoscopy
Volume 8: Endoscopy
Av Günther Schlag, Wolfgang Wayand
Häftad, 1995
1131 kr
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The last volume in the series Fibrin Sealing in Surgical and Nonsurgical Fields discusses various uses of fibrin glue in endoscopic surgery. During the last years fibrin sealant has been established in the treatment of gastrointestinal ulcers and esophageal fistulae.
Inedible Meat by-Products
Av A. M. Pearson, T. R. Dutson
Häftad, 2012
552 kr
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Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the industries, their importance varies widely between …
