More than Beef, Pork and Chicken, 

Автор: W.J. Holmes
Название: Grassland Beef Production
ISBN: 9400960263 ISBN-13(EAN): 9789400960268
Издательство: Springer
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Цена: 81050.00 T
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Автор: J.C. Bowman; P. Susmel
Название: The Future of Beef Production in the European Community
ISBN: 9400993315 ISBN-13(EAN): 9789400993310
Издательство: Springer
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Цена: 104480.00 T
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Описание: This publication contains the proceedings of a seminar held in Abano Terme, Italy on November 13 - 17, 1978, under the auspices of the Commission of the European Communities, as part of the EEC programme of co-ordination of research on improvement of beef production.

Автор: D.E. Hood; D.E. Hood; P.V. Tarrant
Название: The Problem of Dark-Cutting in Beef
ISBN: 9401187029 ISBN-13(EAN): 9789401187022
Издательство: Springer
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Цена: 81050.00 T
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Описание: Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements.

Автор: Munekata Paulo E. S., Pateiro Mirian, Franco Daniel
Название: Pork: Meat Quality and Processed Meat Products
ISBN: 0367341239 ISBN-13(EAN): 9780367341237
Издательство: Taylor&Francis
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Цена: 183750.00 T
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Описание: From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.

Автор: Underly Kari
Название: Art of beef cutting
ISBN: 1118029577 ISBN-13(EAN): 9781118029572
Издательство: Wiley
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Цена: 49630.00 T
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Описание: An ideal training tool that sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.

Автор: D.E. Hood; P.V. Tarrant
Название: The Problem of Dark-Cutting in Beef
ISBN: 9400983247 ISBN-13(EAN): 9789400983243
Издательство: Springer
Рейтинг:
Цена: 256220.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements.