Bibliographic Details
Main Author: |
Warriss, P.D. |
Format: | Texto
biblioteca
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Language: | |
Published: |
Wallingford (United Kingdom) CABI Publishing
2001
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Subjects: | MEAT,
Meat production,
Meat industry,
Meat products,
quality controls,
chemical composition,
food consumption,
slaughtering,
Carcass composition,
handling,
processing,
packaging,
food hygiene,
preservation,
organoleptic properties,
PRODUIT CARNE,
CONTROLE DE QUALITE,
COMPOSITION CHIMIQUE,
CONSOMMATION ALIMENTAIRE,
ABATTAGE D'ANIMAUX,
COMPOSITION DE LA CARCASSE,
MANUTENTION,
TRAITEMENT,
CONDITIONNEMENT,
HYGIENE DES ALIMENTS,
PRESERVATION,
PROPRIETE ORGANOLEPTIQUE,
VIANDE,
PRODUCTION DE VIANDE,
INDUSTRIE DE LA VIANDE,
PRODUCTOS DE LA CARNE,
CONTROL DE CALIDAD,
COMPOSICION QUIMICA,
CONSUMO DE ALIMENTOS,
SACRIFICIO,
COMPOSICION DE LA CANAL,
MANIPULACION,
PROCESAMIENTO,
EMPAQUETADO,
HIGIENE DE LOS ALIMENTOS,
PRESERVACION,
PROPIEDADES ORGANOLEPTICAS,
CARNE,
PRODUCCION DE CARNE,
INDUSTRIA DE LA CARNE, |
Online Access: | http://www.cabi.org/cabebooks/FullTextPDF/2000/20000105880.pdf
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