Search Results for Meat industry and trade. - Narrowed by: Online LibrarySirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat$002bindustry$002band$002btrade.$0026qf$003dLIBRARY$002509Library$0025091$00253AONLINE$002509Online$002bLibrary$0026te$003dILS$0026ps$003d300?dt=list2026-01-11T23:37:59ZINNOVATIVE TECHNOLOGIES FOR MEAT PROCESSINGent://SD_ILS/0/SD_ILS:5562832026-01-11T23:37:59Z2026-01-11T23:37:59ZPreferred Shelf Number TS1955<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003531791">https://www.taylorfrancis.com/books/9781003531791</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Non-thermal processing technologies for the meat, fish, and poultry industriesent://SD_ILS/0/SD_ILS:5568462026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Selvamuthukumaran, M., editor. Maqsood, Sajid, editor.<br/>Preferred Shelf Number TS1955<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003251958">https://www.taylorfrancis.com/books/9781003251958</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Rio de Janeiro in the global meat market, c. 1850 to c. 1930 : how fresh and salted meat arrived at the carioca tableent://SD_ILS/0/SD_ILS:5808062026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Lopes, Maria Aparecida, author.<br/>Preferred Shelf Number HD9424 .B73<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003058687">https://www.taylorfrancis.com/books/9781003058687</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>WHY IT'S OK TO EAT MEATent://SD_ILS/0/SD_ILS:5905852026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Shahar, Dan C.<br/>Preferred Shelf Number GT2868.55<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003221944">https://www.taylorfrancis.com/books/9781003221944</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The science of animal growth and meat technologyent://SD_ILS/0/SD_ILS:4603772026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Lonergan, Steven Michael, author. Topel, David G., author. Marple, Dennis Neil, 1945- author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128152775">https://www.sciencedirect.com/science/book/9780128152775</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Environmental, health, and business opportunities in the new meat alternatives marketent://SD_ILS/0/SD_ILS:4819742026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Bogueva, Diana, 1974- editor. Marinova, Dora, editor. Raphaely, Talia, editor. Schmidinger, Kurt, editor. IGI Global, publisher.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Chapter PDFs via platform: <a href="http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-7350-0">http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-7350-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Organic Meat Production and Processingent://SD_ILS/0/SD_ILS:2991692026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Ricke, Steven C., 1957-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118229088">http://dx.doi.org/10.1002/9781118229088</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of meat and meat processingent://SD_ILS/0/SD_ILS:5411152026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Hui, Y. H. (Yiu H.) Aalhus, J. L.<br/>Preferred Shelf Number TX373 .M393 2012<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439836842">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>The meat crisis developing more sustainable production and consumptionent://SD_ILS/0/SD_ILS:2670662026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor D'Silva, Joyce. Webster, John, 1938-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.tandfebooks.com/isbn/9781849776561">Click here to view</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of meat processingent://SD_ILS/0/SD_ILS:3037942026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Toldrá, Fidel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=484907">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=484907</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780813820897">http://dx.doi.org/10.1002/9780813820897</a>
<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10361059">http://site.ebrary.com/lib/alltitles/Doc?id=10361059</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Meat products handbook practical science and technologyent://SD_ILS/0/SD_ILS:3129702026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Feiner, Gerhard.<br/>Preferred Shelf Number ONLINE(312970.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpMPHPST0H">http://app.knovel.com/web/toc.v/cid:kpMPHPST0H</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advanced technologies for meat processingent://SD_ILS/0/SD_ILS:5476852026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Nollet, Leo M. L., 1948- Toldra, Fidel.<br/>Preferred Shelf Number TS1960 .A38 2006<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420017311">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Encyclopedia of meat sciences. Volume 1ent://SD_ILS/0/SD_ILS:3556022026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Dikeman, Michael, editor. Devine, Carrick, editor.<br/>Preferred Shelf Number ONLINE(355602.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/referenceworks/9780123847348">http://www.sciencedirect.com/science/referenceworks/9780123847348</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Meat science and applicationsent://SD_ILS/0/SD_ILS:5432612026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number TX373 .M393 2001<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781135569549">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Meat preservation preventing losses and assuring safetyent://SD_ILS/0/SD_ILS:2959912026-01-11T23:37:59Z2026-01-11T23:37:59ZAuthor Cassens, Robert G. (Robert Gene), 1937- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385029">http://dx.doi.org/10.1002/9780470385029</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>