New technologies for meat and meat products : fermentation and starter cultures, muscle enzymology and meat ageing, quality control systems / [ed. by] Frans J.M. Smulders ... [et al.]Cleaning and disinfection technologies in the meat industry / [ed. by:] Sara A. BurtShelf life of meat and meat products : quality aspects, chemistry, microbiology, technology / [ed. by:] Friedrich Bauer and Sara A. BurtCuring technology for cooked pork meat products: an update / [ed. by] Joseph Lenges ... [et al.]Composition of meat in relation to processing, nutritional and sensory quality : from farm to fork / ed. by Kerstin Lundström, Ingemar Hansson and Eva WiklundProduction control and plant logistics : an update for the European meat industry / [ed. by Michel W.H. den Reijer]Meat training for Europe : making training effective / ed.: Frans J.M. Smulders and Martijn J.B.M. WeijtensRapid methods in meat microbiology : advantages and drawbacks / [ed. by] Niels Skovgaard and Mogens JakobsenNew developments in meat refrigeration / ed. by Jean-Dominique DaudinMeat quality and meat packaging / ed. by Sandy A. Taylor ... [et al.]The functionality of meat compounds / ed. by Joe D. Buckley, Karl O. Honikel and Frans J.M. Smulders
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Slaughter by-products for animal nutrition : innovative technologies, hygiene, environmental care, quality assurance / [ed. by] Bert A.P. UrlingsMeat quality and safety as effected by primary production / ed. by Anders J. Møller, Martin M. Mielche and Patricia Barton-GadeThe use of additives in meat products throughout Europe : necessity, customs, legislation = Die Verwendung von Zusatzstoffen in Fleischerzeugnissen quer durch Europa : Notwendigkeit, Tradition, Gesetzgebung / [ed. by] Karl O. HonikelWomen in the European meat sector : the 1st International workshop "Women meet women in meat" / ed. by Sara A. Burt