Meat Science. :: SCD d'Orléans

Meat Science.

Meat Science.

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Detaylı Bibliyografya
Materyal Türü:	Revue numérique
Dil:	Indéterminée
Baskı/Yayın Bilgisi:	Elsevier
Online Erişim:	Accès Université d'Orléans et IFPM Accès INSA CVL
État de collection:	Revue numérique .- État de collection : 1995 à nos jours
Variante du titre:	Meat Science

Benzer Materyaller

Meat science : the official journal of the American Meat Science Association

Meat Science and Nutrition
Baskı/Yayın Bilgisi: (2021)

Flavor of Meat and Meat Products

Safety of Meat and Processed Meat
Yazar:: Toldrá, Fidel, 1958-

The Sustainability of Meat and Cured Meats in Italy
Yazar:: Bernardi, Elisabetta, ve diğerleri
Baskı/Yayın Bilgisi: (2020)

Processed Meats
Yazar:: Pearson, A. M., ve diğerleri

Processed meats
Yazar:: Pearson, Albert Marchant, 1916-, ve diğerleri

Fermented Meats

Meat biotechnology
Yazar:: Toldrá, Fidel, 1958-
Baskı/Yayın Bilgisi: (2008)

Meat and Nutrition
Baskı/Yayın Bilgisi: (2023)

Uncanny Meat
Yazar:: Goebel, James R.
Baskı/Yayın Bilgisi: (2020)

Global Meat
Baskı/Yayın Bilgisi: (2022)

The Human and the Meat
Yazar:: Stefanoni, Chiara
Baskı/Yayın Bilgisi: (2025)

New Strategies for Innovative and Enhanced Meat and Meat Products
Baskı/Yayın Bilgisi: (2022)

Nutritional Value of Meat and Meat Products and Their Role in Human Health
Baskı/Yayın Bilgisi: (2024)

The Canning of Fish and Meat
Yazar:: Footitt, R. J., 19..-

The Canning of Fish and Meat
Yazar:: Footitt, R. J., 19..-

Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
Baskı/Yayın Bilgisi: (2022)

The Meat Question : Animals, Humans, and the Deep History of Food
Yazar:: Berson, Josh, 1975-
Baskı/Yayın Bilgisi: (2019)

Embarrassment and wild caught meat
Yazar:: Zong, Chenyu
Baskı/Yayın Bilgisi: (2025)

Embarrassment and wild caught meat
Yazar:: Zong, Chenyu
Baskı/Yayın Bilgisi: (2025)

Quality and Safety of Meat Products
Baskı/Yayın Bilgisi: (2021)

Carcass and Meat Quality in Ruminants
Baskı/Yayın Bilgisi: (2023)

Ingredients in Meat Products : Properties, Functionality and Applications
Yazar:: Tartŷ, Rodrigo
Baskı/Yayın Bilgisi: (2009)

Noise, water, meat : a history of sound in the arts
Yazar:: Kahn, Douglas, 1951-
Baskı/Yayın Bilgisi: (1999)

Advances in Meat Research : Volume 1 Electrical Stimulation
Yazar:: Pearson, A. M., ve diğerleri

Meat production from entire male pigs: Performance, meat quality and alternatives to boar taint
Yazar:: M. BONNEAU
Baskı/Yayın Bilgisi: (1988)

Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
Baskı/Yayın Bilgisi: (2022)

Robotics in Meat, Fish and Poultry Processing

Consumer Preferences and Acceptance of Meat Products
Baskı/Yayın Bilgisi: (2021)

Carcass Traits and Meat Quality in Cattle
Baskı/Yayın Bilgisi: (2025)

Seasonal fluctuations in pig meat market
Yazar:: P. MAINSANT, ve diğerleri
Baskı/Yayın Bilgisi: (1983)

The rabbit meat : characterization of carcasses produced in France
Yazar:: A. DELAVEAU
Baskı/Yayın Bilgisi: (1979)

Hygienic and sanitary aspects of pig meat quality
Yazar:: D. PINOCHET, ve diğerleri
Baskı/Yayın Bilgisi: (1988)

The improvement of pig meat quality through selection
Yazar:: L. OLLIVIER, ve diğerleri
Baskı/Yayın Bilgisi: (1975)

Boar taint and possible utilization of boar meat
Yazar:: M. BONNEAU, ve diğerleri
Baskı/Yayın Bilgisi: (1982)

« Slaughter free/Cultured meat ». Une morale de marchand
Yazar:: Porcher, Jocelyne
Baskı/Yayın Bilgisi: (2023)

Impact of Pre-Mortem Factors on Meat Quality
Baskı/Yayın Bilgisi: (2022)

From Frozen-Meat Carving to Ivory Sculpting
Yazar:: Achrati, Ahmed
Baskı/Yayın Bilgisi: (2023)

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry
Yazar:: Toldrá, Fidel, 1958-, ve diğerleri
Baskı/Yayın Bilgisi: (2012)

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