33 results on '"Fidel Toldrá"'
Search Results
2. Detection of Chemical Hazards.
3. Functional Meat Products.
4. Chemistry and Biochemistry of Meat.
5. Smoking.
6. Canned Products and Pâté.
7. Semidry and Dry Fermented Sausages.
8. Emulsification.
9. Sensory Evaluation of Meat Products.
10. Plant Cleaning and Sanitation.
11. Index.
12. Drying.
13. Physical Sensors for Quality Control during Processing.
14. Meat Decontamination.
15. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR.
16. Technological Quality of Meat for Processing.
17. Bacon.
18. Mold-Ripened Sausages.
19. Starter Cultures for Meat Fermentation.
20. Curing.
21. Cooked Sausages.
22. Quality Assurance.
23. Freezing/Thawing.
24. Novel Technologies for Microbial Spoilage Prevention.
25. Thermal Processing.
26. Dry-Cured Ham.
27. Cooked Ham.
28. Meat Packaging.
29. Fermentation: Microbiology and Biochemistry.
30. Aging/Tenderization Mechanisms.
31. Microbial Hazards in Foods: Food-Borne Infections and Intoxications.
32. Restructured Whole-Tissue Meats.
33. HACCP: Hazard Analysis Critical Control Point.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.