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Your search for [subject]MEAT returned 517 records. |
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Physical, chemical and sensory characteristics of reformed ham with varying levels of duck meat.
by Perez, Susan R.; Los Baños, Laguna: University of the Philippines at Los Baños, 1987.
Subject: Meat technology; Duck meat manufacture; Duck meat processing -- Reformed hams; Duck meat -- Effects to physical, chemical and sensory characteristics; Reformed meat -- Binding mechanism and methods.
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Thermal contraction of meat during cooking and its possible influence in tenderness.
by Bouton, PE.;
Subject: Cooked meat; Myofbrillar contraction; Musnle-bovine; Meat-tenderness; Meat-raw; Meat contraction.
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On-line evaluation of meat.
by Swatland, H. J., 1944-; Lancaster, Pa.: Technomic Pub., 1995.
Subject: Meat -- Evaluation; Meat -- Analysis; Meat -- Quality; Packing-houses -- Equipment and supplies.
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Utilization of pork, beef and carabeef carcass by-products into cooked meat specialties.
by Marero, Lydia M., 1947-;
Subject: Meat industry and trade -- Philippines; Meat -- Preservation; Meat -- Quality.
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Technology of meat and meat products.
New York: Ellis Horwood, 1992.
Subject: Meat -- Processing; Meat industry and trade; Meat -- Preservation; Sausages.
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Meat processing for small and medium scale operations.
by Ibarra, Perlito L.; Laguna, Philippines: University of the Philippines-Los Banos, 1983.
Subject: Meat industry and trade; Meat commercial processing; Meat preservation.
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LEAN beef: your best source of essential daily iron.
Sydney: Australia Meat and Livestock Corporation.
Subject: Beef marketing; Meat; Iron requirement; Meat consumption; Red meat.
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Meat and meat products : technology, chemistry, and microbiology.
by Varnam, A. H.; London: Chapman & Hall, 1995.
Subject: Meat; Meat industry and trade; Meat -- Microbiology; MeatProcessing.
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Quality assesment of BAI frozen corned beef and other similar products in the market.
by Nuesca, Joyce Ramos; 1994.
Subject: Frozen meat; Meat and meat products -- Philippines.
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Influence of microbes upon the color of meats.
by Niven, CFJr.; Illinois: American Meat Institute Foundation.
Subject: Meat discoloration; Bacteriology; Meat microbiology; Microbes-meat.
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