Search Results for Meat. - Narrowed by: 2000
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https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dMeat.$0026qf$003dPUBDATE$002509Publication$002bDate$0025092000$0025092000$0026pe$003dd$00253A$0026ps$003d300?
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Handbook of meat product technology
ent://SD_ILS/0/SD_ILS:75893
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Author Ranken, Michael D.<br/>Preferred Shelf Number TS 1960 R25 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Meat science : an introductory text
ent://SD_ILS/0/SD_ILS:105781
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Author Warriss, P. D.<br/>Preferred Shelf Number TX 373 .W37 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
HACCP in the meat industry
ent://SD_ILS/0/SD_ILS:76654
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Author Brown, Martyn, ed.<br/>Preferred Shelf Number RA 601.5 H23 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Nitrite curing of meat the N-nitrosamine problem and nitrite alternatives
ent://SD_ILS/0/SD_ILS:295997
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Author Pegg, Ronald B. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385081">http://dx.doi.org/10.1002/9780470385081</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Antioxidants in muscle foods : nutritional strategies to improve quality
ent://SD_ILS/0/SD_ILS:103433
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Author Decker, Eric, ed. 1960- Faustman, Cameron, ed. 1960- Lopez-Bote, Clemente J., ed.<br/>Preferred Shelf Number TX 556.M4 A57 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>