Guidelines for obtaining authorization of compounds to be used in meat and poultry plants

Código QR

Guidelines for obtaining authorization of compounds to be used in meat and poultry plants

Detalles Bibliográficos
Formato:	Libro
Lenguaje:	English
Publicado:	[Lugar de publicación no identificado] : U.S. Departamento of Agriculture, 1974.
Materias:	INDUSTRIA AVICOLA INDUSTRIA DE LA CARNE CONTROL DE CARNES

Ejemplares similares

Slaughtering and meat packing plant.
Publicado: (1957)

Slaughtering and meat packing plant
Publicado: (1957)

Processed meats /
por: Pearson, Albert Marchant 1916-, et al.
Publicado: (1984)

Processed meats /
por: Kramlich, W. E., et al.
Publicado: (1973)

Guidelines for slaughtering, meat cutting and further processing.
Publicado: (1991)

Developments in meat science-2 /
por: Lawrie, Ralston Andrew
Publicado: (1981)

Meat hygiene /
por: Gracey, Joseph F.
Publicado: (1999)

Handbook of meat and meat processing.
Publicado: (2001)

The science of meat and meat products
Publicado: (1960)

The science of meat and meat products /
por: Price, James Franke 1932-
Publicado: (1971)

The science of meat and meat products /
por: Price, James Franke 1932-
Publicado: (1987)

Meat
Publicado: (1997)

The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat
por: Rimini, Simone

Meat handbook
por: Levie, Albert
Publicado: (1979)

Food safety in poultry meat production /
Publicado: (2019)

The meat handbook /
por: Levie, Albert, et al.
Publicado: (1970)

Meat handbook /
por: Levie, Albert, et al.
Publicado: (1979)

Handbook of meat and meat processing /
por: Aalhus, J. L.
Publicado: (2012)

La cría del pollo de carne brailers /
por: Torrijos Gómez, Juan Alfonso, et al.
Publicado: (1980)

The effects of quercetin dietary supplementation on broiler growth performance, meat quality, and oxidative stability

Principles of meat science /
por: Forrest, John C., et al.
Publicado: (1975)

Meat science and applications /
por: Hui, Yiu H.
Publicado: (2001)

Principles of meat science /
por: Forrest, John C.
Publicado: (2012)

Encyclopedia of meat sciences /
por: Jensen, Werner K.
Publicado: (2004)

Handbook of meat and meat processing /
Publicado: (2012)

Advances in meat research /
Publicado: (1985)

Meat makes people powerful : a global history of the modern era /
por: Warren, Wilson J. 1960-
Publicado: (2018)

Practical meat cutting and merchandising /
por: Fabbricante, Thomas, et al.
Publicado: (1975)

Practical meat cutting and merchandising /
por: Fabbricante, Thomas, et al.
Publicado: (1978)

Application of bacteriophages specific to hydrogen sulfide-producing bacteria in raw poultry by-products
por: Chao, Gong

The effects of electrical stunning methods on broiler meat quality : effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures.

Handbook for the meat processing industry /
por: Due Jensen, Bendt, et al.
Publicado: (1993)

Characteristics of third-generation cephalosporin-resistant Salmonella from retail chicken meat produced by integrated broiler operations
por: Young Jeon, Hye,

Meat international.

Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens

Poultry meat hygiene and inspection
por: Bremner, Alan
Publicado: (1996)

Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage

Mataderos industriales = Meat plant operations : tecnología y funcionamiento /
por: Gracey, J. F.
Publicado: (2001)

Meat /
por: Cole, D.J.A
Publicado: (1975)

Supplemental effect of probiotic Bacillus subtilis B2A on productivity, organ weight, intestinal Salmonella microflora, and breast meat quality of growing broiler chicks
por: Park, J. H.