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Meat science An introductory text
Wallingford Cabi Head Office 2015Edición: 2a. edDescripción: 234 páginasTipo de contenido:- texto
- no mediado
- volumen
- 978-1-84593-593-1
- 664.9 / W177c / 2a.Ed.
Contenidos:
Producing and eating meat, Cap.1 The growth and body composition of animals, Cap.2 The chemical composition and structure of meat, Cap.3 The slaughter of animals, Cap.4 Post-mortem changes in muscle and its conversion into meat, Cap.5 Meat quality, Cap.6 The effects of live animal handling on carcass and meat quality, Cap.7 Post-mortem handling of carcasses and meat quality, Cap.8 Meat hygiene, spoilage and preservation, Cap.9 Animal welfare, Cap.10 The improvement of carcass and meat quality by genetic selection, Cap.11 Measuring the composition and physical characteristics of meat, Cap.12 Assessing eating quality, Cap.13
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
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Libro general
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Biblioteca Uniagraria | General | 664.9 / W177c / 2a.Ed. (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | VET | 0100023532 | ||
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Libro general
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Biblioteca Uniagraria | General | 664.9 / W177c / 2a.Ed. (Navegar estantería(Abre debajo)) | Ej. 2 | Disponible | VET | 0100023533 |
Navegando Biblioteca Uniagraria estanterías, Colección: General Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
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| 664.9 / T367 Tecnologia de los productos de charcuteria y salazones | 664.9 / W177c Ciencia de la carne | 664.9 / W177c / 2a.Ed. Meat science An introductory text | 664.9 / W177c / 2a.Ed. Meat science An introductory text | 664.902 / A51 Análisis microbiológico de carne roja, aves y huevos | 664.902 / A51 Análisis microbiológico de carne roja, aves y huevos | 664.902 / C175 Elaboración de productos cárnicos Guía práctica |
Producing and eating meat, Cap.1 The growth and body composition of animals, Cap.2 The chemical composition and structure of meat, Cap.3 The slaughter of animals, Cap.4 Post-mortem changes in muscle and its conversion into meat, Cap.5 Meat quality, Cap.6 The effects of live animal handling on carcass and meat quality, Cap.7 Post-mortem handling of carcasses and meat quality, Cap.8 Meat hygiene, spoilage and preservation, Cap.9 Animal welfare, Cap.10 The improvement of carcass and meat quality by genetic selection, Cap.11 Measuring the composition and physical characteristics of meat, Cap.12 Assessing eating quality, Cap.13
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