1.
by
Puharich, Anthony.
Call Number
641.36
Publication Date
2018
Summary
WHAT YOU NEED TO KNOW BEFORE SELECTING, BUYING AND COOKING MEAT.
Format:
Electronic Resources
Relevance:
190111.2969
by
National School of Meat Cutting (Toledo, Ohio).
Call Number
ARC 664.9071197 NAT
Publication Date
1965
Format:
Books
Relevance:
140158.9375
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by
Levie, Albert
Call Number
664.92 LEV
Publication Date
1979
Format:
Books
Relevance:
134448.6250
by
Camorra, Frank.
Call Number
641.5946
Publication Date
2007
Summary
Meat recipes from the award-winning, classic Spanish cookbook full of culinary information, ingredient details and stories.
Format:
Electronic Resources
Relevance:
134446.9063
by
Toldrá, Fidel.
Call Number
664.9
Publication Date
2008
Summary
Meat and meat products are crucial foods in western countries. However, meat biotechnology is not as comprehensively covered as other areas of food biotechnology. The goal of this book is to provide the reader with recent developments in meat biotechnology.
Format:
Electronic Resources
Relevance:
134446.1719
Call Number
641.66 MEA
Publication Date
2012
Format:
Books
Relevance:
134352.1563
Call Number
641.66 MEA
Publication Date
1998
Format:
Books
Relevance:
134351.6250
by
Farrow, Joanna.
Call Number
641.66
Publication Date
2016
Format:
Electronic Resources
Relevance:
109784.1641
by
Blacker, Maryanne
Call Number
ARC PER 641.66 MIN
Publication Date
1992
Format:
Books
Relevance:
109783.2422
by
Fernandes, Rhea.
Call Number
664.9001579
Publication Date
2009
Summary
Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products. Being a highly perishable commodity, preservation plays a key role in extension of shelf life. The various preservation methods used, such as chilling, freezing, cooking, curing, drying and packaging, have lead to an increased choice of meat products available on the market. Microbiology Handbook Meat Products provides readers with an easy-to-use reference to microorganisms found in various categories of meat products, including chilled and frozen meats, cooked meats, dried meats, cured meats, fermented meats and eggs.This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
Format:
Electronic Resources
Relevance:
109782.2500
by
Biswas, Ashim Kumar.
Call Number
664.907
Publication Date
2019
Format:
Electronic Resources
Relevance:
109775.7813
by
Robuchon, Joël, 1945-
Call Number
ARC 641.66 MEA
Publication Date
2004
Format:
Books
Relevance:
109775.4063
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