Author: British Standards Institution
Publisher:
ISBN: 9780580237508
Category :
Languages : en
Pages : 12
Book Description
Meat, Meat products, Food products, Animal products, Food testing, Cooked meats, Chemical analysis and testing, Determination of content, Quantitative analysis, Amino acids, Specimen preparation, Photometry (chemical analysis), Test specimens, Reproducibility, Calibration, Reports
Methods of Test for Meat and Meat Products. Determination of Hydroxyproline Content
Author: British Standards Institution
Publisher:
ISBN: 9780580237508
Category :
Languages : en
Pages : 12
Book Description
Meat, Meat products, Food products, Animal products, Food testing, Cooked meats, Chemical analysis and testing, Determination of content, Quantitative analysis, Amino acids, Specimen preparation, Photometry (chemical analysis), Test specimens, Reproducibility, Calibration, Reports
Publisher:
ISBN: 9780580237508
Category :
Languages : en
Pages : 12
Book Description
Meat, Meat products, Food products, Animal products, Food testing, Cooked meats, Chemical analysis and testing, Determination of content, Quantitative analysis, Amino acids, Specimen preparation, Photometry (chemical analysis), Test specimens, Reproducibility, Calibration, Reports
Methods of Test for Meat and Meat Products:part 5:determination of Free Fat Content (first Revision) (ISO 1444:1998, MOD)
Author: Malaysia. Jabatan Standard
Publisher:
ISBN:
Category : Fat
Languages : en
Pages : 5
Book Description
Publisher:
ISBN:
Category : Fat
Languages : en
Pages : 5
Book Description
Meat and Meat Products
Methods of Test for Meat and Meat Products
Author: British Standards Institution
Publisher:
ISBN: 9780580105951
Category : Standards, Engineering
Languages : en
Pages : 3
Book Description
Publisher:
ISBN: 9780580105951
Category : Standards, Engineering
Languages : en
Pages : 3
Book Description
Methods of Test for Meat and Meat Products Part 9
Meat and Meat Products
International standard
Methods of Test for Meat and Meat Products. Determination of Moisture Content (Reference Method)
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580272424
Category :
Languages : en
Pages : 10
Book Description
Meat, Meat products, Food products, Animal products, Food testing, Water content determination, Determination of content, Chemical analysis and testing, Specimen preparation, Testing conditions, Reproducibility, Quantitative analysis
Publisher:
ISBN: 9780580272424
Category :
Languages : en
Pages : 10
Book Description
Meat, Meat products, Food products, Animal products, Food testing, Water content determination, Determination of content, Chemical analysis and testing, Specimen preparation, Testing conditions, Reproducibility, Quantitative analysis
Encyclopedia of Meat Sciences
Author: Carrick Devine
Publisher: Academic Press
ISBN: 0080924441
Category : Technology & Engineering
Languages : en
Pages : 2714
Book Description
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Publisher: Academic Press
ISBN: 0080924441
Category : Technology & Engineering
Languages : en
Pages : 2714
Book Description
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Methods of Test for Meat and Meat Products. Determination of Free Fat Content
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580261381
Category :
Languages : en
Pages : 10
Book Description
Meat, Meat products, Food products, Animal products, Food testing, Fat content determination, Determination of content, Fat extraction methods, Chemical analysis and testing, Testing conditions, Specimen preparation, Reproducibility, Precision
Publisher:
ISBN: 9780580261381
Category :
Languages : en
Pages : 10
Book Description
Meat, Meat products, Food products, Animal products, Food testing, Fat content determination, Determination of content, Fat extraction methods, Chemical analysis and testing, Testing conditions, Specimen preparation, Reproducibility, Precision