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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Corte. |
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Data corrente: |
02/10/1997 |
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Data da última atualização: |
30/09/2009 |
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Autoria: |
LAWRIE, R. A. (Ed.). |
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Afiliação: |
University of Nottingham. Department of Applied Biochemistry and Food Science (UK). |
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Título: |
Developments in meat science - 3. |
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Ano de publicação: |
1984 |
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Fonte/Imprenta: |
London, UK: Elsevier, 1984. |
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Volume: |
v.3 |
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Páginas: |
228 p. |
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ISBN: |
0-85334-361-6 |
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Idioma: |
Inglês |
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Conteúdo: |
New and improved types of meat animals. Myofibrillar cytoskeletal proteins of vertebrates striated muscle. Pre-slaughter stunning. Packanging fresh meat. Irradiation preservation of meat and meat products. High pressure technology and meat quality. Contaminats in meat products. |
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Palavras-Chave: |
Contamination; Processing; Quality; Slaughtering. |
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Thesagro: |
Abate; Carne; Contaminação; Embalagem; Processamento; Qualidade. |
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Thesaurus Nal: |
meat products; packaging. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00947nam a2200289 a 4500
001 1319148
005 2009-09-30
008 1984 bl uuuu 00u1 u #d
020 $a0-85334-361-6
100 1 $aLAWRIE, R. A. (Ed.).
245 $aDevelopments in meat science - 3.
260 $aLondon, UK: Elsevier$c1984
300 $a228 p. v.3
490 $vv.3
520 $aNew and improved types of meat animals. Myofibrillar cytoskeletal proteins of vertebrates striated muscle. Pre-slaughter stunning. Packanging fresh meat. Irradiation preservation of meat and meat products. High pressure technology and meat quality. Contaminats in meat products.
650 $ameat products
650 $apackaging
650 $aAbate
650 $aCarne
650 $aContaminação
650 $aEmbalagem
650 $aProcessamento
650 $aQualidade
653 $aContamination
653 $aProcessing
653 $aQuality
653 $aSlaughtering
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Registro original: |
Embrapa Gado de Corte (CNPGC) |
