Bibliographic record and links to related information available from the Library of Congress catalog.
Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.
1 Bioengineering of Farms Animals: Meat Quality and Safety Solomon, Eastridge, Paroczay 2 Gene Technology for Meat Quality Williams 3 Automation for the Modern Slaughterhouse Purnell, Loeffen 4 Hot-boning of meat: A new perspective Troy 5 New spectroscopic techniques for on-line monitoring of meat quality Hildrum, Wold, Segtnan, Renou, Dufour 6 Real-Time PCD for the Detection of Pathogen's in Meat Wolffs, Rådström 7 Meat Decontamination by Irradiation Ahn, Lee 8 Application of High Hydrostatic Pressure to Meat and Meat Processing Suzuki, Kim, Tanji, Nishiumi, Ikeuchi 9 Hydroynamic Pressure Processing (HDP) to Improve Meat Quality and Safety Solomon, Liu, Patel, Bowker, Sharma 10 Functional Properties of Bioactive Peptides Derived from Meat Proteins Arihara 11 New approaches for the development of functional meat products Jiménez-Colmenero, Reig, Toldr 12 Processing of Nitrite-free Cured Meats Pegg, Shahidi 13 Biochemical proteolysis basis for improved processing of dry-cured meats Toldr 14 Vacuum salting treatment for the accelerated processing of dry-cured ham Barat, Grau, Fito, Chiralt 15 The use of bacteriocins against meat borne pathogens Aymerich, Garriga, Jofré, Martín, Monfort 16 Latest Developments in Meat Bacterial Starters Régine, Sabine 17 Modified Atmosphere Packaging Sebranek, Houser 18 Perspectives for the Active Packaging of Meat Products Coma
Library of Congress Subject Headings for this publication:
Meat industry and trade.