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1
Poultry products processing an industry guide
Poultry products processing an industry guide
Material Type:
E-Book 		Adicionar ao Meu Espaço

Poultry products processing an industry guide

Shabtai. Barbut

Boca Raton, Fla. : CRC Press 2002

Acesso online. A biblioteca também possui exemplares impressos.

2
Residues of wine industry as antioxidant in processed, cooked, vacuum packaged poultry meat storted under frozen storage
Residues of wine industry as antioxidant in processed, cooked, vacuum packaged poultry meat storted under frozen storage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Residues of wine industry as antioxidant in processed, cooked, vacuum packaged poultry meat storted under frozen storage

Carmen Josefina Contreras Castillo M. M Selani; T. Z Silva; V. G Packer; M Plata-Oviedo; International Congress of Meat Science and Technology (55. 2009 Copenhagen)

Meat - Muscle, Manufacturing and Meals Frederiksberg, 2009

Frederiksberg 2009

Acesso online. A biblioteca também possui exemplares impressos.

3
Microbiological Analysis of Red Meat, Poultry and Eggs
Microbiological Analysis of Red Meat, Poultry and Eggs
Microbiological Analysis of Red Meat, Poultry and Eggs
Material Type:
Livro 		Adicionar ao Meu Espaço

Microbiological Analysis of Red Meat, Poultry and Eggs

G. Mead

Woodhead Publishing 2007

Acesso online. A biblioteca também possui exemplares impressos.

4
Chemical Deterioration and Physical Instability of Food and Beverages
Chemical Deterioration and Physical Instability of Food and Beverages
Chemical Deterioration and Physical Instability of Food and Beverages
Material Type:
Livro 		Adicionar ao Meu Espaço

Chemical Deterioration and Physical Instability of Food and Beverages

Leif H. Skibsted Jens Risbo Andersen Mogens L. Jens Risbo Mogens L Andersen

Woodhead Publishing 2010

Acesso online. A biblioteca também possui exemplares impressos.

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