Search Results for Meat -- Quality.

1.

Meat processing : improving quality

by

Kerry, Joseph (Microbiologist)

ScienceDirect http://www.sciencedirect.com/science/book/9781855735835

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Meat processing : improving quality / Kerry, Joseph (Microbiologist)

2.

The science of meat quality

by

Kerth, Chris R.

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Meat industry and trade -- Quality control.

3.

Poultry meat processing and quality

by

Mead, G. C.

ScienceDirect http://www.sciencedirect.com/science/book/9781855737273

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Poultry meat processing and quality / Mead, G. C.

4.

Improving the sensory and nutritional quality of fresh meat

by

Kerry, Joseph (Microbiologist)

ScienceDirect http://www.sciencedirect.com/science/book/9781845693435

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Improving the sensory and nutritional quality of fresh meat / Kerry, Joseph (Microbiologist)

5.

New aspects of meat quality : from genes to ethics

by

Purslow, Peter P., editor.

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New aspects of meat quality : from genes to ethics / Purslow, Peter P., editor.

6.

Muscle development of livestock animals physiology, genetics, and meat quality

by

Pas, M. F. W. te.

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Muscle development of livestock animals physiology, genetics, and meat quality / Pas, M. F. W. te.

7.

Effects of Diet and Management Practices on Turkey and Broiler Meat Quality and Muscle Myopathies

by

Wu, Carol, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:11018242

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Effects of Diet and Management Practices on Turkey and Broiler Meat Quality and Muscle Myopathies /

8.

Effects of 1-alpha-hydroxycholecalciferol and Other Vitamin D Analogs on Live Performance, Bone Development, Meat Yield and Quality, and Mineral Digestibility on Broilers

by

San Martin Diaz, Viviana Edita, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:11018085

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Development, Meat Yield and Quality, and Mineral Digestibility on Broilers / San Martin Diaz, Viviana Edita

9.

Processed meats improving safety, nutrition and quality

by

Kerry, J. P.

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Meat -- Quality.

10.

Advances in meat, poultry and seafood packaging

by

Kerry, J. P.

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pt. 1. Safety and quality of packaged meat, poultry and seafood -- pt. 2. Developments in vacuum

11.

Spices types, uses and health benefits

by

Kralis, Johnathan F.

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(Rosmarinus officinalis) as antioxidant in meat products in comparison to BHA and BHT / Lilian R.B. Mariutti

12.

Sausage manufacture : principles and practice

by

Essien, Effiong.

ScienceDirect http://www.sciencedirect.com/science/book/9781855737150
ScienceDirect https://www.sciencedirect.com/science/book/9781855737150

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meat; Appendix 4 Delivery inspection record for dry goods; Appendix 5 Delivery inspection record for

13.

Managing frozen foods

by

Kennedy, Chris.

ScienceDirect http://www.sciencedirect.com/science/book/9781855734128

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vegetables; 5 The pre treatment of meat and poultry; 6 The selection and pre treatment of fish; 7 Factors

14.

Low-wage work in the wealthy world

by

Gautié, Jérôme, editor.

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.] -- Institutions, firms, and the quality of jobs in low-wage labor markets / Eileen Appelbaum -- Retail jobs in

15.

Food chains from farmyard to shopping cart

by

Belasco, Warren James.

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quality, producing value : crabmeat, HACCP, and global seafood trade / Anchovy sauce and pickled tripe

16.

Lawrie's meat science

by

Lawrie, R. A. (Ralston Andrew)

ScienceDirect http://www.sciencedirect.com/science/book/9781845691592

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understanding the production, storage, processing and eating quality of meat. At a time when so much controversy

17.

Geographies of commodity chains

by

Hughes, Alex (Alex Louise)

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Brian Wilbery -- Are hogs like chickens? : enclosure and mechanization in two 'white meat' fileres

18.

Advances in Food and Nutrition Research.

by

Toldra, Fidel.

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2 Imaging and Spectroscopic Methods for Predicting Meat Quality -- 3 New Sheep and Goat Meat

19.

The Effects of Consuming Red Meat on Indexes of Cardiometabolic Health and Personal Well-being

by

O'Connor, Lauren Elizabeth, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10751691

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not only to source and amount of meat consumed but degree of meat processing and overall eating

20.

Handbook of meat and meat processing

by

Hui, Y. H. (Yiu H.)

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pt. 1. Meat industries -- pt. 2. Meat science -- pt. 3. Quality and other attributes -- pt. 4

21.

Poultry meat processing

by

Owens, Casey M., editor.

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. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr -- ch. 3. First

22.

Infrared spectroscopy for food quality analysis and control

by

Sun, Da-Wen.

ScienceDirect http://www.sciencedirect.com/science/book/9780123741363

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quality analysis and control for various foods including meat and meat products, fish and related products

23.

Reducing salt in foods : practical strategies

by

Kilcast, David.

ScienceDirect http://www.sciencedirect.com/science/book/9781845690182

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relating to monosodium glutamate. Part 2 Consumers, salt and food quality: Salt and flavour; Consumer

24.

Microbiological analysis of red meat, poultry and eggs

by

Mead, G. C.

ScienceDirect http://www.sciencedirect.com/science/book/9781845690595

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. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory

25.

Meat products handbook : practical science and technology

by

Feiner, Gerhard.

ScienceDirect http://www.sciencedirect.com/science/book/9781845690502

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microbiology. Meat products handbook is a standard reference for R & D, quality and production managers in meat

26.

Meat refrigeration

by

James, S. J. (Stephen J.)

ScienceDirect http://www.sciencedirect.com/science/book/9781855734425

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maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual

27.

The design analysis handbook : a practical guide to design validation

by

Walker, N. Edward.

ScienceDirect http://www.sciencedirect.com/science/book/9780750690881

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integrating quality into the design process from start to finish. The methodology used is called Worst Case

28.

Advances in food research Vol. 21

by

Chichester, C. O., 1925-

ScienceDirect http://www.sciencedirect.com/science/book/9780120164219

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Span of Life; X. Overview; References; Chapter 2. Animal Physiology and Meat Quality

29.

Diet Quality An Evidence-Based Approach, Volume 1

by

Preedy, Victor R. editor.

http://dx.doi.org/10.1007/978-1-4614-7339-8

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improve food quality -- Diet quality in childhood: impact on growth -- Diet Quality, in relation to TV

30.

Oxidation in foods and beverages and antioxidant applications. Volume 2, Management in different industry sectors

by

McClements, David Julian.

ScienceDirect http://www.sciencedirect.com/science/book/9781845699833

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products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The

31.

Computer vision technology for food quality evaluation

by

Sun, Da-Wen.

ScienceDirect http://www.sciencedirect.com/science/book/9780123736420

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Methods -- Part II. Quality Evaluation of Meat, Poultry and Seafood -- 5 Quality Evaluation of Meat Cuts

32.

Frying : improving quality

by

Rossell, J. B.

ScienceDirect http://www.sciencedirect.com/science/book/9781855735569

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contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and

33.

Instrumental methods in food and beverage analysis

by

Wetzel, David L. B.

ScienceDirect http://www.sciencedirect.com/science/book/9780444820181

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concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing

34.

Annual reports on NMR spectroscopy. Volume 31

by

Belton, P. S.

ScienceDirect http://www.sciencedirect.com/science/book/9780125053310

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; References; Chapter 13. NMR Studies in Meat; 1. Introduction; 2. Post mortem metabolism; 3. Meat quality; 4

35.

Foodborne pathogens : hazards, risk analysis, and control

by

Blackburn, Clive de W.

ScienceDirect http://www.sciencedirect.com/science/book/9781845693626

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6 Pathogen control in primary production: meat, dairy and eggs6.1 Introduction; 6.2 Identifying and

36.

The nutrition handbook for food processors

by

Henry, C. J. K.

ScienceDirect http://www.sciencedirect.com/science/book/9781855734647

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nutritional quality of foodsExamines consumers and nutrition, processing and nutritional quality, and

37.

Handbook of indices of food quality and authenticity

by

Singhal, Rekha S.

ScienceDirect http://www.sciencedirect.com/science/book/9781855732995

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quality of dairy products; 4.10 Quality of cheese; References; Chapter 5. Meat, Fish and Poultry; 5.1

38.

Yiyecek hizmeti veren işletmeler ve tedarikçi firmalarda besin güvenliği uygulamaları

by

Göbel, Pınar

Tam Metin PDF (2.1 MB) http://lib.baskent.edu.tr/tezbaskent1/00241.pdf

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fish meat suppliers, 50.5+-29.2 in both red meat and chicken suppliers and 39.6+-10.4 in egg suppliers

39.

Recent Developments in Applied Microbiology and Biochemistry.

by

Viswanath, Buddolla.

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Production -- 14.5.1 Meat Quality -- 14.5.2 Feed -- 14.5.3 Role of Microorganisms During Stress in Animals

40.

Sustainable Meat Production and Processing.

by

Galanakis, Charis M.

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Atmosphere Packaging (MAP) Revolution -- 9.2.3 MAP and Microbial Quality -- 9.2.4 Packaging of Meat and Lipid

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