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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 Nottinglam. Department of Applied Biochemistry and Food Science (UK). |
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Título: |
Developments in meat science - 5. |
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Ano de publicação: |
1991 |
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Fonte/Imprenta: |
londfon, UK : Elsevier, 1991. |
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Volume: |
v.5 |
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Páginas: |
295 p. |
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ISBN: |
0-85166-534-X |
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Idioma: |
Inglês |
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Conteúdo: |
Reassessment of significant factors influencing carcase composition. The potential of meat from the goat. Muscle differentiation and meat quality. Development of texture in meat products through thermodynamic incompatibility. Marinaded meat. |
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Palavras-Chave: |
Carcasses; Manimating; Meat texture; Quality; Textura de composicao de alimento. |
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Thesagro: |
Alimento; Caprino; Carcaça; Carne; Carne Tratada; Qualidade. |
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Thesaurus Nal: |
goats; meat composition. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00949nam a2200301 a 4500
001 1319149
005 2009-09-30
008 1991 bl uuuu 00u1 u #d
020 $a0-85166-534-X
100 1 $aLAWRIE, R.A.(Ed.)
245 $aDevelopments in meat science - 5.
260 $alondfon, UK : Elsevier$c1991
300 $a295 p. v.5
490 $vv.5
520 $aReassessment of significant factors influencing carcase composition. The potential of meat from the goat. Muscle differentiation and meat quality. Development of texture in meat products through thermodynamic incompatibility. Marinaded meat.
650 $agoats
650 $ameat composition
650 $aAlimento
650 $aCaprino
650 $aCarcaça
650 $aCarne
650 $aCarne Tratada
650 $aQualidade
653 $aCarcasses
653 $aManimating
653 $aMeat texture
653 $aQuality
653 $aTextura de composicao de alimento
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Registro original: |
Embrapa Gado de Corte (CNPGC) |
