Search Results for Nutrition - Narrowed by: Meat -- Preservation.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dNutrition$0026qf$003dSUBJECT$002509Subject$002509Meat$002b--$002bPreservation.$002509Meat$002b--$002bPreservation.$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?dt=list
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Dry-cured meat products
ent://SD_ILS/0/SD_ILS:296000
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Author Toldrá, Fidel. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385111">http://dx.doi.org/10.1002/9780470385111</a><br/>Format: Electronic Resources<br/>Availability Online 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/>
Meat preservation preventing losses and assuring safety
ent://SD_ILS/0/SD_ILS:295991
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Author 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/>
Chef's guide to charcuterie
ent://SD_ILS/0/SD_ILS:288152
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2024-10-01T13:47:42Z
Author Brevery, Jacques.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466559851">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>