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EUR 11,11
Spedizione EUR 12,99
Spedito da Spagna a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Muy bueno. : Este libro, 'Meat and Health', es el volumen 6 de la serie 'Advances in Meat Research'. Publicado en 1990, explora la intersección entre la carne y la salud, abarcando temas relevantes para la tecnología de alimentos y bebidas, así como aspectos relacionados con la nutrición y el bienestar. Dirigido a un público universitario, este libro de tapa dura cuenta con 564 páginas y está escrito en inglés. EAN: 9781851664528 Tipo: Libros Categoría: Salud y Bienestar|Tecnología Título: Meat and Health Autor: A. M. Pearson| T. R. Dutson Editorial: Chapman and Hall Idioma: en Páginas: 564 Formato: tapa dura.
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Advances in Meat Research: Volume 1 Electrical Stimulation
Da: Turn-The-Page Books, Skyway, WA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. Condizione sovraccoperta: No Dust Jacket. 3rd printing. Pale scattered foxing to page edges, otherwise a tight, unmarked copy. xiii, 327pp., with charts and photos. Contents: Cold-induced Toughness of Meat; Postmortem Conditioning of Meat; Electrical Stimulation - Its Early Development in New Zealand; Effects of Electrical Stimulation on Meat Quality, Color, Grade, Heat Ring, and Palatability; Use of Electrical Stimulation for Hot Boning of Meat; Scientific Bases for Electrical Stimulation; Industrial Applications of Electrical Stimulation; Cold Storage Energy Aspects of Electrically Stimulated Hot-boned Meat; Electrical-Stimulation Research - Present Concepts and Future Directions. Size: 8vo - 8" - 9" Tall.
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ADVANCES IN MEAT RESEARCH: Volume 3 - Restructured Meat and Poultry Products
Lingua: Inglese
Editore: AVI Publishing, a Division of Van Nostrand Reinhold, 1987
ISBN 10: 0442275919 ISBN 13: 9780442275914
Da: Frey Fine Books, Rougemont, NC, U.S.A.
Valutazione del venditore 5 su 5 stelle
Prima edizione
Cloth. Condizione: Near Fine. 1st edition. 1st edition, with full number line. A Near Fine copy. 8vo., xiii, 519 pp., illustrated with charts, graphs, and diagrams. Bound in brown cloth with gilt titles. Previous owner's name on the front end paper.
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EUR 33,55
Spedizione EUR 15,74
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Fair. Volume 7. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:185166601X.
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ADVANCES IN MEAT RESEARCH Volume 4: Collagen as a Food
Lingua: Inglese
Editore: AVI Publishing, a Division of Van Nostrand Reinhold, New York, 1987
ISBN 10: 0442275927 ISBN 13: 9780442275921
Da: Frey Fine Books, Rougemont, NC, U.S.A.
Valutazione del venditore 5 su 5 stelle
Prima edizione
Cloth. Condizione: Near Fine. 1st edition. 1st edition, with full number line. A Near Fine copy. 8vo., xvi, 396 pp., illustrated with charts and graphs. Bound in brown cloth with gilt titles. Light shelf wear.
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Advances in Meat Research: Restructured Meat and Poultry Products (Volume 3)
Lingua: Inglese
Editore: Van Nostrand Reinhold Company, 1987
ISBN 10: 0442275919 ISBN 13: 9780442275914
EUR 34,91
Spedizione EUR 15,74
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Fair. Volume 3. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:0442275919.
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Inedible Meat by-Products (Advances in Meat Research)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 60,57
Spedizione EUR 13,87
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Advances in Meat Research: Volume 1 Electrical Stimulation
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 60,57
Spedizione EUR 13,87
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Inedible Meat by-Products (Advances in Meat Research)
Da: Chiron Media, Wallingford, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 57,07
Spedizione EUR 17,93
Spedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Aggiungi al carrelloPaperback. Condizione: New.
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Advances in Meat Research
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 344.
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Inedible Meat by-Products
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 440.
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Advances in meat research: meat and poultry microbiology
Da: Cotswold Internet Books, Cheltenham, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 88,06
Spedizione EUR 15,63
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Used - Good. Good hardback. In tan faux-leather, with gilt. A little highlighting; slight bumping at head & foot of spine, otherwise a nice copy Used - Good. Good hardback.
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HACCP in meat, poultry, and fish processing (Advances in Meat Research)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 93,55
Spedizione EUR 13,87
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In English.
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HACCP in meat, poultry, and fish processing (Advances in Meat Research)
Da: BennettBooksLtd, Los Angeles, CA, U.S.A.
Valutazione del venditore 5 su 5 stelle
hardcover. Condizione: New. In shrink wrap. Looks like an interesting title!
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HACCP in Meat, Poultry, and Fish Processing (Advances in Meat Research)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 97,20
Spedizione EUR 13,87
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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EUR 87,30
Spedizione EUR 32,25
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:9780333428870.
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HACCP in Meat, Poultry and Seafoods
Da: Rarewaves.com USA, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 120,94
Spedizione gratuita
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New.
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EUR 59,97
Spedizione EUR 62,50
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently 'rediscovered' electrical stimulation.
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EUR 59,97
Spedizione EUR 63,17
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the industries, their importance varies widely between classes and for different species. As important as this may be, the utilization of the otherwise waste by-products has become even more crucial from the standpoint of protecting the environment. Hence, the editors decided that a book dealing with inedible meat, poultry and fish by-products would be useful not only to slaughterers and processors, but also to those involved in research and teaching. Focusing on the advan tages of the useful inedible products and methods involved in their pro duction could very well lead to new and better uses for by-products as well as in improving the environment. As in past volumes of this series, the authors are leaders in their respective fields of discussion. Their expertise provides not only a back ground on present industrial practices but also areas and means for improving the production of by-products.
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HACCP in Meat, Poultry, and Fish Processing
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 412.
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Edible meat by-products. advances in meat research volume 5.
Da: Emile Kerssemakers ILAB, Heerlen, Paesi Bassi
Membro dell'associazione: ILAB NVVA
Valutazione del venditore 5 su 5 stelle
EUR 100,00
Spedizione EUR 33,00
Spedito da Paesi Bassi a U.S.A.Quantità: 1 disponibili
Aggiungi al carrello23 cm. original hardcover, gilt. xx,440 pp. ills, diagrams. references. index. "Advances in meat Research". -(library label on first endpaper, library stamp on title, otherwise very good). 777g.
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HACCP in Meat, Poultry, and Fish Processing (Advances in Meat Research)
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 140,48
Spedizione EUR 14,47
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloPaperback. Condizione: Brand New. 393 pages. 8.75x6.00x1.00 inches. In Stock.
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Haccp in Meat, Poultry and Fish Processing
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 141,17
Spedizione EUR 14,47
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardcover. Condizione: Brand New. 1st edition. 393 pages. 9.75x6.50x1.25 inches. In Stock.
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EUR 104,18
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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HACCP in Meat, Poultry, and Fish Processing
Lingua: Inglese
Editore: Springer US, Springer New York, 2013
ISBN 10: 1461358981 ISBN 13: 9781461358985
EUR 103,48
Spedizione EUR 63,11
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.
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Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research, 11)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 164,36
Spedizione EUR 13,87
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research, 11)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 164,36
Spedizione EUR 13,87
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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HACCP in Meat, Poultry and Seafoods
Da: Rarewaves.com UK, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 114,29
Spedizione EUR 75,24
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New.
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EUR 87,72
Spedizione EUR 105,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Gut. Zustand: Gut | Seiten: 396 | Sprache: Englisch | Produktart: Bücher | The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
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Production and Processing of Healthy Meat, Poultry and Fish Products
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 388.
