Search Results for Meat -- Quality.

16 Results Found

0000000000000000DEFAULT

Meat processing : improving quality

Author

Kerry, Joseph, ed. Kerry, John, ed. Ledward, David, ed.

Preferred Shelf Number

TS 1962 .M47 2002

Format:

Availability

Beytepe Library~1

Available:
Copies:

Poultry meat processing and quality

Author

Mead, G. C., ed.

Preferred Shelf Number

TS 1968 .P68 2004

Format:

Availability

Beytepe Library~1

Available:
Copies:

Handbook of meat, poultry and seafood quality

Author

Nollet, Leo M. L.

Preferred Shelf Number

TX556.M4 H36 2012

Format:

Availability

Beytepe Library~1

Available:
Copies:

New aspects of meat quality : from genes to ethics

Author

Purslow, Peter P., editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780081005934

Format:

Availability

Online Library~1

Available:
Copies:

Game meat hygiene in focus Microbiology, epidemiology, risk analysis and quality assurance

Author

Paulsen, P. editor. Bauer, A. editor. Vodnansky, M. editor. Winkelmayer, R. editor. Smulders, F. J. M. editor.

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.3920/978-90-8686-723-3

Format:

Availability

Online Library~1

Available:
Copies:

Cover image for Tavuk göğüs etinde uygulanan marinasyonun ürün kalitesi üzerindeki etkileri = Effects of marination on the quality characteristics of chicken breast meat

Tavuk göğüs etinde uygulanan marinasyonun ürün kalitesi üzerindeki etkileri = Effects of marination on the quality characteristics of chicken breast meat

Author

Alsan, Gülnur.

Preferred Shelf Number

TEZ 4199 .A47 1999

Format:

Availability

Beytepe Library~1

Available:
Copies:

Quality and grading of carcases of meat animals

Author

Jones, Stephen David Morgan, ed.

Preferred Shelf Number

TS1962 .Q35 1995

Format:

Availability

Beytepe Library~1

Available:
Copies:

Animal agriculture : sustainability, challenges and innovations

Author

Bazer, Fuller Warren, 1938- editor. Lamb, G. Cliff, editor. Wu, Guoyao, 1962- editor.

Preferred Shelf Number

XX(522389.1)

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128170526

Format:

Availability

Online Library~1

Available:
Copies:

The science of animal growth and meat technology

Author

Lonergan, Steven Michael, author. Topel, David G., author. Marple, Dennis Neil, 1945- author.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128152775

Format:

Availability

Online Library~1

Available:
Copies:

10.

Handbook of fermented meat and poultry

Author

Toldrá, Fidel, editor. Hui, Y. H. (Yiu H.), editor. Astiasarán Anchia, Iciar, editor. Sebranek, Joseph G. (Joseph George), editor. Talon, Régine, editor.

Preferred Shelf Number

ONLINE(341570.1)

Electronic Access

ebrary http://site.ebrary.com/id/10960905
John Wiley http://dx.doi.org/10.1002/9781118522653

Format:

Availability

Online Library~1

Available:
Copies:

11.

Thermal food processing new technologies and quality issues

Author

Sun, Da-Wen.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

12.

Handbook of meat and meat processing

Author

Hui, Y. H. (Yiu H.) Aalhus, J. L.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

13.

Physical properties of foods novel measurement techniques and applications

Author

Arana, Ignacio.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

14.

Omics technologies tools for food science

Author

Benkeblia, Noureddine.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

15.

Applied muscle biology and meat science

Author

Du, Min, 1969- McCormick, Richard J.

Preferred Shelf Number

TS1955 A67 2009

Format:

Availability

Beytepe Library~1

Available:
Copies:

16.

Antioxidants in muscle foods : nutritional strategies to improve quality

Author

Decker, Eric, ed. 1960- Faustman, Cameron, ed. 1960- Lopez-Bote, Clemente J., ed.

Preferred Shelf Number

TX 556.M4 A57 2000

Format:

Availability

Beytepe Library~1

Available:
Copies:

	{displayName}	{count}
{error}