Explore: Carnes E Derivados
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AI-Generated Overview About “carnes-e-derivados”:
Books Results
Source: The Open Library
The Open Library Search Results
Search results from The Open Library
1Meat Science
By P. D. Warriss
“Meat Science” Metadata:
- Title: Meat Science
- Author: P. D. Warriss
- Language: English
- Number of Pages: Median: 279
- Publisher: CAB International - CABI
- Publish Date: 2000 - 2010
- Publish Location: Cambridge, Mass
“Meat Science” Subjects and Themes:
- Subjects: ➤ Food of animal origin - Meat - Ciência de alimentos - TECHNOLOGY & ENGINEERING - Viande - Carnes e derivados - Food Science - Animal husbandry - Food sciences - general & miscellaneous
Edition Identifiers:
- The Open Library ID: OL23223410M - OL8279940M
- Library of Congress Control Number (LCCN): 2009016263 - 99048373
- All ISBNs: 9780851994246 - 0851994245 - 1845935934 - 9781845935931
Access and General Info:
- First Year Published: 2000
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: Unclassified
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
Online Borrowing:
Online Marketplaces
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2Lawrie's meat science
By D. A. Ledward
“Lawrie's meat science” Metadata:
- Title: Lawrie's meat science
- Author: D. A. Ledward
- Language: English
- Number of Pages: Median: 442
- Publisher: CRC
- Publish Date: 2006
“Lawrie's meat science” Subjects and Themes:
- Subjects: ➤ Fleischqualita t. - Erna hrung - Tekstur - Deterioration - Storage - Texture - Konservering - M©ırhed - Preservation - Biochemie - Postmortem forandringer - Muskler - Muscles - Meat production - K©ıdhygiejne - Aroma, smag - Structure - Lagring - Flavour - Meat - L©Œrebog - Postmortem changes - Fleischverarbeitung - Meat hygiene - Tenderness - Meat animals - K©ıd - Fleisch - K©ıdproduktion - Kvalitet - Struktur - Textbook - Forringelse, ford©Œrvelse - Growth - K©ıdproducerende dyr - Quality - V©Œkst - Meat industry and trade - Viande - Carne - TECHNOLOGY & ENGINEERING - Food Science - COOKING - General - Carnes e derivados
Edition Identifiers:
- The Open Library ID: OL8261376M
- All ISBNs: 9780849387265 - 0849387264
First Setence:
"Meat is defined as the flesh of animals used as food."
Access and General Info:
- First Year Published: 2006
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
Online Borrowing:
Online Marketplaces
Find Lawrie's meat science at online marketplaces:
- Amazon: Audiable, Kindle and printed editions.
- Ebay: New & used books.