Improving the sensory and nutritional quality of fresh meat / edited by Joséph P. Kerry and David Ledward.
Contributor(s): Kerry, Joséph
| Ledward, David A | | [Éditeur scientifique.] | [Éditeur scientifique.]Material type: 
TextSeries: Publisher: Cambridge (GB) : Woodhead Publishing Ltd ; Boca Raton (Fla.) : 2009Description: 1 vol.(xxii-664 p.) : fig. ; 24 cmISBN: 9781845693435Subject(s): Viande | Meat | Meat industry and trade | Viande. 2ram | Industries agro-alimentaires | Viande -- Qualité. -- Industrie -- Qualité -- Quality control. -- Quality. -- Qualité -- Controle. 2ram -- ControleDDC classification: 664.9
Contents:
Understanding meat quality 2. Improving the quality of fresh meat: genetic and genomic technologies 3. Improving the quality of fresh meat: production strategies 4. improving the quality of fresh meat: processing strategies
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
Libros/ General
|
Biblioteca Central Euclides Jaramillo Arango | GEN | 664.9 / L475 (Browse shelf) | Ej. 1 | Available (Sin restricciones) | 055742 |
Browsing Biblioteca Central Euclides Jaramillo Arango shelves Close shelf browser
| 664.9 / G934 Tecnología de carnes: Guerrero L., Isabel elaboración y preservación de productos carnicos/ | 664.9 / H899 Ciencia y Tecnología de Carnes / | 664.9 / L415 Avance de la ciencia de la carne/ Lawrie., Ralston. | 664.9 / L475 Improving the sensory and nutritional quality of fresh meat / | 664.9 / T147 Taller de carne Paltrinieri;, Gaetano | 664.9 / T147 Taller de carne Paltrinieri;, Gaetano | 664.9 / T147 Taller de carne Paltrinieri;, Gaetano |
Bibliogr. en fin de chapitres. Index.
Understanding meat quality 2. Improving the quality of fresh meat: genetic and genomic technologies 3. Improving the quality of fresh meat: production strategies 4. improving the quality of fresh meat: processing strategies
Click on an image to view it in the image viewer
- Place hold
- Add to your cart
-
Código QR
There are no comments on this title.