Pateiro mirian (33 Ergebnisse)

Zustand: New. In English.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: new.

Zustand: New. In English.

Zustand: New. In English.

Zustand: New. In English.

Paperback. Zustand: Brand New. 478 pages. 9.18x6.12x9.21 inches. In Stock.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products. Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be auseful practical guide to researches to help further their study in this field.…

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture.Authoritative and cutting-edge,Production of Traditional Mediterranean Meat Productsaims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.…

Taschenbuch. Zustand: Neu. Methods to Assess the Quality of Meat Products | José Manuel Lorenzo (u. a.) | Taschenbuch | Methods and Protocols in Food Science | xii | Englisch | 2023 | Springer | EAN 9781071620045 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.…

Taschenbuch. Zustand: Neu. Production of Traditional Mediterranean Meat Products | José Manuel Lorenzo (u. a.) | Taschenbuch | Methods and Protocols in Food Science | xi | Englisch | 2022 | Springer | EAN 9781071621059 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Paperback. Zustand: Brand New. 182 pages. 10.00x7.01x0.39 inches. In Stock.

Paperback. Zustand: Brand New. 197 pages. 10.00x7.01x0.42 inches. In Stock.

Zustand: New.

Zustand: New.

Zustand: New. In English.

Zustand: New. In English.

Zustand: New. In English.

Paperback. Zustand: Brand New. 1st edition. 375 pages. 8.75x5.75x0.75 inches. In Stock.

Zustand: New. 2024. 1st Edition. paperback. . . . . . Books ship from the US and Ireland.

Zustand: New. Discusses the use of sensory analysis as a tool for the development of meat products Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special foc.

Zustand: New. In English.

Gebunden. Zustand: New.

Zustand: New.

Zustand: New. Provides clear information on obtaining, characterizing and applying lipids in several food products Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techn.

Hardcover. Zustand: Brand New. 182 pages. 10.00x7.01x0.63 inches. In Stock.

Zustand: New. 2022. Hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New. 2022. Hardcover. . . . . . Books ship from the US and Ireland.

Taschenbuch. Zustand: Neu. Neuware - Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.…