Variation of muscle and fat criteria and their possible effects on the quality of frozen meat
8 tables, graphs, photographs; 8 ref.
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Oxford (UK) Pergamon Press
1977
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| Subjects: | FAO ECE, FROZEN MEAT, FOODS, PRESERVATION, FOOD TECHNOLOGY, MUSCLES, FATS, CARCASSES, SWINE, CATTLE, SHEEP, SLAUGHTERING, TECHNOLOGY, VIANDE CONGELEE, PRODUIT ALIMENTAIRE, TECHNOLOGIE ALIMENTAIRE, CARNE CONGELADA, ALIMENTOS, PRESERVACION, TECNOLOGIA DE LOS ALIMENTOS, MUSCLE, CORPS GRAS, CARCASSE, PORCIN, BOVIN, OVIN, ABATTAGE D'ANIMAUX, TECHNOLOGIE, MUSCULOS, GRASAS, CANAL ANIMAL, CERDO, GANADO BOVINO, OVINOS, TECNOLOGIA, |
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unfao:7323072014-12-22T12:10:18ZVariation of muscle and fat criteria and their possible effects on the quality of frozen meat Schoen, I. FAO, Rome (Italy) eng Symposium on Frozen and Quick-Frozen Food - New Aspects for Agricultural Production and Marketing eng 25 Apr 1977 Budapest (Hungary) United Nations, Geneva (Switzerland). Economic Commission for Europe eng textOxford (UK) Pergamon Press1977 8 tables, graphs, photographs; 8 ref.8 tables, graphs, photographs; 8 ref.FAO ECEFROZEN MEATFOODSPRESERVATIONFOOD TECHNOLOGYMUSCLESFATSCARCASSESSWINECATTLESHEEPSLAUGHTERINGTECHNOLOGYVIANDE CONGELEEPRODUIT ALIMENTAIREPRESERVATIONTECHNOLOGIE ALIMENTAIRECARNE CONGELADAALIMENTOSPRESERVACIONTECNOLOGIA DE LOS ALIMENTOSMUSCLECORPS GRASCARCASSEPORCINBOVINOVINABATTAGE D'ANIMAUXTECHNOLOGIEMUSCULOSGRASASCANAL ANIMALCERDOGANADO BOVINOOVINOSTECNOLOGIA39205URN:ISBN:0080220312 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
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Bibliográfico |
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En linea Fisico |
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cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
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| topic |
FAO ECE FROZEN MEAT FOODS PRESERVATION FOOD TECHNOLOGY MUSCLES FATS CARCASSES SWINE CATTLE SHEEP SLAUGHTERING TECHNOLOGY VIANDE CONGELEE PRODUIT ALIMENTAIRE PRESERVATION TECHNOLOGIE ALIMENTAIRE CARNE CONGELADA ALIMENTOS PRESERVACION TECNOLOGIA DE LOS ALIMENTOS MUSCLE CORPS GRAS CARCASSE PORCIN BOVIN OVIN ABATTAGE D'ANIMAUX TECHNOLOGIE MUSCULOS GRASAS CANAL ANIMAL CERDO GANADO BOVINO OVINOS TECNOLOGIA FAO ECE FROZEN MEAT FOODS PRESERVATION FOOD TECHNOLOGY MUSCLES FATS CARCASSES SWINE CATTLE SHEEP SLAUGHTERING TECHNOLOGY VIANDE CONGELEE PRODUIT ALIMENTAIRE PRESERVATION TECHNOLOGIE ALIMENTAIRE CARNE CONGELADA ALIMENTOS PRESERVACION TECNOLOGIA DE LOS ALIMENTOS MUSCLE CORPS GRAS CARCASSE PORCIN BOVIN OVIN ABATTAGE D'ANIMAUX TECHNOLOGIE MUSCULOS GRASAS CANAL ANIMAL CERDO GANADO BOVINO OVINOS TECNOLOGIA |
| spellingShingle |
FAO ECE FROZEN MEAT FOODS PRESERVATION FOOD TECHNOLOGY MUSCLES FATS CARCASSES SWINE CATTLE SHEEP SLAUGHTERING TECHNOLOGY VIANDE CONGELEE PRODUIT ALIMENTAIRE PRESERVATION TECHNOLOGIE ALIMENTAIRE CARNE CONGELADA ALIMENTOS PRESERVACION TECNOLOGIA DE LOS ALIMENTOS MUSCLE CORPS GRAS CARCASSE PORCIN BOVIN OVIN ABATTAGE D'ANIMAUX TECHNOLOGIE MUSCULOS GRASAS CANAL ANIMAL CERDO GANADO BOVINO OVINOS TECNOLOGIA FAO ECE FROZEN MEAT FOODS PRESERVATION FOOD TECHNOLOGY MUSCLES FATS CARCASSES SWINE CATTLE SHEEP SLAUGHTERING TECHNOLOGY VIANDE CONGELEE PRODUIT ALIMENTAIRE PRESERVATION TECHNOLOGIE ALIMENTAIRE CARNE CONGELADA ALIMENTOS PRESERVACION TECNOLOGIA DE LOS ALIMENTOS MUSCLE CORPS GRAS CARCASSE PORCIN BOVIN OVIN ABATTAGE D'ANIMAUX TECHNOLOGIE MUSCULOS GRASAS CANAL ANIMAL CERDO GANADO BOVINO OVINOS TECNOLOGIA Schoen, I. FAO, Rome (Italy) eng Symposium on Frozen and Quick-Frozen Food - New Aspects for Agricultural Production and Marketing eng 25 Apr 1977 Budapest (Hungary) United Nations, Geneva (Switzerland). Economic Commission for Europe eng Variation of muscle and fat criteria and their possible effects on the quality of frozen meat |
| description |
8 tables, graphs, photographs; 8 ref. |
| format |
Texto |
| topic_facet |
FAO ECE FROZEN MEAT FOODS PRESERVATION FOOD TECHNOLOGY MUSCLES FATS CARCASSES SWINE CATTLE SHEEP SLAUGHTERING TECHNOLOGY VIANDE CONGELEE PRODUIT ALIMENTAIRE PRESERVATION TECHNOLOGIE ALIMENTAIRE CARNE CONGELADA ALIMENTOS PRESERVACION TECNOLOGIA DE LOS ALIMENTOS MUSCLE CORPS GRAS CARCASSE PORCIN BOVIN OVIN ABATTAGE D'ANIMAUX TECHNOLOGIE MUSCULOS GRASAS CANAL ANIMAL CERDO GANADO BOVINO OVINOS TECNOLOGIA |
| author |
Schoen, I. FAO, Rome (Italy) eng Symposium on Frozen and Quick-Frozen Food - New Aspects for Agricultural Production and Marketing eng 25 Apr 1977 Budapest (Hungary) United Nations, Geneva (Switzerland). Economic Commission for Europe eng |
| author_facet |
Schoen, I. FAO, Rome (Italy) eng Symposium on Frozen and Quick-Frozen Food - New Aspects for Agricultural Production and Marketing eng 25 Apr 1977 Budapest (Hungary) United Nations, Geneva (Switzerland). Economic Commission for Europe eng |
| author_sort |
Schoen, I. |
| title |
Variation of muscle and fat criteria and their possible effects on the quality of frozen meat |
| title_short |
Variation of muscle and fat criteria and their possible effects on the quality of frozen meat |
| title_full |
Variation of muscle and fat criteria and their possible effects on the quality of frozen meat |
| title_fullStr |
Variation of muscle and fat criteria and their possible effects on the quality of frozen meat |
| title_full_unstemmed |
Variation of muscle and fat criteria and their possible effects on the quality of frozen meat |
| title_sort |
variation of muscle and fat criteria and their possible effects on the quality of frozen meat |
| publisher |
Oxford (UK) Pergamon Press |
| publishDate |
1977 |
| work_keys_str_mv |
AT schoeni variationofmuscleandfatcriteriaandtheirpossibleeffectsonthequalityoffrozenmeat AT faoromeitalyeng variationofmuscleandfatcriteriaandtheirpossibleeffectsonthequalityoffrozenmeat AT symposiumonfrozenandquickfrozenfoodnewaspectsforagriculturalproductionandmarketingeng25apr1977budapesthungary variationofmuscleandfatcriteriaandtheirpossibleeffectsonthequalityoffrozenmeat AT unitednationsgenevaswitzerlandeconomiccommissionforeuropeeng variationofmuscleandfatcriteriaandtheirpossibleeffectsonthequalityoffrozenmeat |
| _version_ |
1768615876432494592 |