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Dutson Pearson (61 results)
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Condition: Muy bueno. : Este libro, 'Meat and Health', es el volumen 6 de la serie 'Advances in Meat Research'. Publicado en 1990, explora la intersección entre la carne y la salud, abarcando temas relevantes para la tecnología de alimentos y bebidas, así como aspectos relacionados con la nutrición y el bienestar. Dirigido a un público universitario, este libro de tapa dura cuenta con 564 páginas y está escrito en inglés. EAN: 9781851664528 Tipo: Libros Categoría: Salud y Bienestar|Tecnología Título: Meat and Health Autor: A. M. Pearson| T. R. Dutson Editorial: Chapman and Hall Idioma: en Páginas: 564 Formato: tapa dura.
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Advances in Meat Research: Volume 1 Electrical Stimulation
Language: English
Published by AVI Publishing Company, 1985
ISBN 10: 0870554573 ISBN 13: 9780870554575
Hardcover. Condition: Very Good. Dust Jacket Condition: No Dust Jacket. 3rd printing. Pale scattered foxing to page edges, otherwise a tight, unmarked copy. xiii, 327pp., with charts and photos. Contents: Cold-induced Toughness of Meat; Postmortem Conditioning of Meat; Electrical Stimulation - Its Early Development in New Zealand; Effects of Electrical Stimulation on Meat Quality, Color, Grade, Heat Ring, and Palatability; Use of Electrical Stimulation for Hot Boning of Meat; Scientific Bases for Electrical Stimulation; Industrial Applications of Electrical Stimulation; Cold Storage Energy Aspects of Electrically Stimulated Hot-boned Meat; Electrical-Stimulation Research - Present Concepts and Future Directions. Size: 8vo - 8" - 9" Tall.
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Advances in Meat Research: Growth Regulation in Farm Animals (Volume 7)
Language: English
Published by Elsevier Applied Science, 1991
ISBN 10: 185166601X ISBN 13: 9781851666010
US$ 38.93
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Add to basketCondition: Fair. Volume 7. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:185166601X.
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ADVANCES IN MEAT RESEARCH Volume 4: Collagen as a Food
Language: English
Published by AVI Publishing, a Division of Van Nostrand Reinhold, New York, 1987
ISBN 10: 0442275927 ISBN 13: 9780442275921
First Edition
Cloth. Condition: Near Fine. 1st edition. 1st edition, with full number line. A Near Fine copy. 8vo., xvi, 396 pp., illustrated with charts and graphs. Bound in brown cloth with gilt titles. Light shelf wear.
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Advances in Meat Research: Restructured Meat and Poultry Products (Volume 3)
Language: English
Published by Van Nostrand Reinhold Company, 1987
ISBN 10: 0442275919 ISBN 13: 9780442275914
US$ 40.51
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Add to basketCondition: Fair. Volume 3. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:0442275919.
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Inedible Meat by-Products (Advances in Meat Research)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 69.77
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Advances in Meat Research: Volume 1 Electrical Stimulation
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 69.77
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US$ 66.22
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Add to basketPaperback. Condition: New.
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Condition: New. pp. 344.
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Condition: New. pp. 440.
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Advances in meat research: meat and poultry microbiology
Seller: Cotswold Internet Books, Cheltenham, United Kingdom
Seller rating 5 out of 5 stars
US$ 102.18
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Add to basketCondition: Used - Good. Good hardback. In tan faux-leather, with gilt. A little highlighting; slight bumping at head & foot of spine, otherwise a nice copy Used - Good. Good hardback.
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HACCP in meat, poultry, and fish processing (Advances in Meat Research)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 107.74
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Add to basketCondition: New. In English.
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hardcover. Condition: New. In shrink wrap. Looks like an interesting title!
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HACCP in Meat, Poultry, and Fish Processing (Advances in Meat Research)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 111.94
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US$ 101.29
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Add to basketCondition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:9780333428870.
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HACCP in Meat, Poultry and Seafoods
Language: English
Published by Aspen Publishers, GB, 1995
ISBN 10: 075140229X ISBN 13: 9780751402292
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
US$ 136.47
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Add to basketHardback. Condition: New.
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Condition: New. pp. 412.
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Edible meat by-products. advances in meat research volume 5.
Seller: Emile Kerssemakers ILAB, Heerlen, Netherlands
Seller rating 5 out of 5 stars
23 cm. original hardcover, gilt. xx,440 pp. ills, diagrams. references. index. "Advances in meat Research". -(library label on first endpaper, library stamp on title, otherwise very good). 777g.
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US$ 163.72
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Add to basketPaperback. Condition: Brand New. 393 pages. 8.75x6.00x1.00 inches. In Stock.
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US$ 164.53
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Add to basketHardcover. Condition: Brand New. 1st edition. 393 pages. 9.75x6.50x1.25 inches. In Stock.
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US$ 124.67
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Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research, 11)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 189.24
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Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research, 11)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 189.24
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HACCP in Meat, Poultry and Seafoods
Language: English
Published by Aspen Publishers, GB, 1995
ISBN 10: 075140229X ISBN 13: 9780751402292
US$ 132.61
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Add to basketHardback. Condition: New.
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Condition: Gut. Zustand: Gut | Seiten: 396 | Sprache: Englisch | Produktart: Bücher | The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
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Condition: New. pp. 388.
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US$ 203.37
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Add to basketPaperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Condition: New. pp. 396.
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Production and Processing of Healthy Meat, Poultry and Fish Products
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. Editor(s): Pearson, A. M.; Dutson, T. R. Series: Advances in Meat Research (Closed). Num Pages: 367 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 234 x 156 x 22. Weight in Grams: 1610. . 1997. Hardback. . . . .
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US$ 213.17
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Add to basketCondition: New. The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphas.
