Meat science.

Meat handbook

Meat Biotechnology

Meat Science

Poultry meat processing

Microbiology handbook Meat

Poultry meat processing

Poultry meat processing

Lawrie's meat science

Lawrie's meat science

Handbook of meat processing

Dry-cured meat products

Meat : the lobel brothers

Encyclopedia of meat sciences

Meat processing : improving quality

Meat science and applications

Carnivores meat-eating mammals

Meat science and applications

Muscle and meat biochemistry

Principles of meat science

Handbook of fermented meat and poultry

Handbook of meat and meat processing

Handbook of meat and meat processing

Food Safety in Poultry Meat Production

Meat analogs : challenges and perspectives

Organic Meat Production and Processing

Meat eaters raptors, sharks, and crocodiles

Safety of Meat and Processed Meat

Applied muscle biology and meat science

Handbook of fermented meat and poultry

Handbook of fermented meat and poultry

Advanced technologies for meat processing

Advanced technologies for meat processing

Wilson's practical meat inspection

Soy protein and formulated meat products

Encyclopedia of meat sciences. Volume 1

Poultry meat processing and quality

HACCP in the meat industry

Meat science : an introductory text

Handbook of meat product technology

Flavor of meat and meat products

Technology of mean and meat products

Sausage and processed meat formulations

Egg and poultry-meat processing

Warmed-over flavor of meat

The Microbiology of poultry meat products

Going to meat the man

Meat inspection and control in the slaughterhouse

Handbook of meat, poultry and seafood quality

Practical handbook on meat science and technology

Meat products handbook practical science and technology

Production and processing of healthy meat, poultry and fish products

HACCP in meat, poultry and fish processing

Meat preservation preventing losses and assuring safety

Connective tissue in meat and meat products

The science of meat and meat products

The science of animal growth and meat technology

Environmental, health, and business opportunities in the new meat alternatives market

New aspects of meat quality : from genes to ethics

Hog meat and hoecake food supply in the Old South, 1840-1860

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

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

Thermal processing of ready-to-eat meat products

The meat crisis developing more sustainable production and consumption

Theology on the menu asceticism, meat and Christian diet

Cheap meat : flap food nations in the pacific islands

Thermal processing of ready-to-eat meat products

Üzüm çekirdeği ekstraktı, unu ve yağının et ürünleri üretiminde kullanımının araştırılması = Research on the utilization of grape seed extract, powder and oil in the production of meat products

Ingredients in Meat Products Properties, Functionality and Applications

Hindi etinden sürülebilir et ürünü üretimi = Production of a spreadable meat product from turkey meat

Noise, water, meat : a history of sound in the arts

Nitrite curing of meat the N-nitrosamine problem and nitrite alternatives

Food safety sourcebook : basic consumer health information about the safe handling of meat ...

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

HACCP : an integrated approach to assuring the microbiological safety of meat and poultry

Quality and grading of carcases of meat animals

Meat and meat products : technology, chemistry and microbiology

Structure and development of meat animals and poultry

Fight club dövüş kulübü

Environmental Oncology Theory and Impact